Butternut Squash Risotto

99

Roasted butternut squash, tender arobrio rice, and gooey parmesan cheese to top it all off!

8
1 small Butternut Squash, peeled, seeded, and cubed
1 Tbsp Olive Oil
1/2 tsp Salt
Black Pepper To Taste
2 Tbsp Butter
1/4 tsp Chili Powder
1/2 small Onion, diced
1-1/2 cup Arborio Rice
6 cups (approximately) low sodium chicken broth
Salt and pepper, to taste
Pinch of Saffron (optional, for color)
1/4 cup dry White Wine*
1/4 tsp Nutmeg
1/2 cup freshly grated Parmesan cheese
Parsley, for garnish

*Apple Juice could be substituted for the white wine
Start by roasting the butternut squash: Preheat oven to 400 degrees F. Place cubed pieces of squash on a large baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread...
See the full directions on my site
Nutritions

Calories
230

Sodium
1087mg
45% DV

Fat
14g
23% DV

Protein
8g
17% DV

Carbs
24g
8% DV

Fiber
3g
14% DV