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Butternut Squash Risotto
- prep: 15 min
- cook: 25 min
- total: 40 min
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SaveIngredients
- 1½ pounds butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon solid cooking fat
- ½ yellow onion, chopped
- 1 cup mushrooms, chopped
- 3 cloves garlic, minced
- ¼ cup sage, minced
- ½ teaspoon sea salt
- 1 teaspoon apple cider vinegar
- ¾ cup bone broth
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 294 % Daily Value *
- Total Fat: 1 g 1.48%
- Saturated Fat: 0 g 1.45%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 284 mg 11.81%
- Calcium: 339 mg 33.92%
- Potassium: 2283 mg 65.24%
- Magnesium: 0 mg 0%
- Iron: 5 mg 28.24%
- Zinc: 0 mg 0%
- Total Carbohydrate: 76 g %
- Dietary Fiber: 14 g 54.17%
- Sugar: 14 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1328.45%
- Vitamin C 221.21%
- Vitamin D 0.31%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch5
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
