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
312
16% daily value
6 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

10% 6

Saturated

19% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

19% 58

Carbs (net)

- 57

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

10% 5

Cholesterol

5% 15

Sodium

34% 814

Calcium

5% 46

Magnesium

11% 45

Potassium

6% 259

Iron

6% 1

Zinc

8% 1

Phosphorus

13% 92

Vitamin A

36% 323

Vitamin C

12% 11

Thiamin (B1)

8% 0

Riboflavin (B2)

4% 0

Niacin (B3)

11% 2

Vitamin B6

14% 0

Folate equivalent (total)

5% 21

Folate (food)

- 21

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

29% 4

Vitamin E

6% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 279
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