10 Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • coarse salt
  • ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
Nutrition
337
17% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, gluten-​free
     

Fat

5% 3

Saturated

10% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

21% 63

Carbs (net)

- 58

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

22% 11

Cholesterol

3% 8

Sodium

40% 959

Calcium

13% 128

Magnesium

19% 80

Potassium

22% 1033

Iron

26% 5

Zinc

11% 1

Phosphorus

27% 187

Vitamin A

103% 930

Vitamin C

42% 37

Thiamin (B1)

39% 0

Riboflavin (B2)

10% 0

Niacin (B3)

44% 7

Vitamin B6

30% 0

Folate equivalent (total)

63% 253

Folate (food)

- 62

Folic acid

- 113

Vitamin B12

11% 0

Vitamin D

14% 2

Vitamin E

17% 3

Vitamin K

5% 5

Sugar alcohols

- 0

Water

- 579
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