7 Ingredients
  • 1 small butternut squash
  • 6 cups vegetable stock
  • 3 tablespoons unsalted butter or extra-virgin olive oil
  • 2 cups risotto rice (Gabriele prefers carnaroli)
  • Kosher salt and freshly ground pepper
  • Freshly grated Parmesan cheese, for topping
  • Chopped fresh parsley, for topping
Nutrition
470
24% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

15% 9

Saturated

28% 6

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

29% 88

Carbs (net)

- 86

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

15% 8

Cholesterol

8% 23

Sodium

51% 1234

Calcium

8% 75

Magnesium

17% 70

Potassium

9% 417

Iron

10% 2

Zinc

13% 1

Phosphorus

20% 141

Vitamin A

56% 506

Vitamin C

26% 24

Thiamin (B1)

13% 0

Riboflavin (B2)

6% 0

Niacin (B3)

16% 3

Vitamin B6

21% 0

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

9% 1

Vitamin K

79% 95
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