Butternut Squash and Cheddar Risotto
Butternut Squash and Cheddar Risotto
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 2 tablespoons olive oil½ cup diced onions½ cup diced mushrooms2 cloves garlic, minced½ cup dry sherry1 cup white rice2- 2 ½ cups low fat no-salt added chicken broth1 ½ cups cooked and mashed butternut squash*½ cup fat free half-and-half2 ounces Cabot Sharp Extra Light Cheddar, grated (about ½ cup), plus more for garnishSalt and ground black pepper to taste¼ cup chopped fresh parsley
    • *Use fresh squash that has been roasted, boiled or microwaved or frozen squash, thawed. Consistency should be smooth and soft. Roasted butternut squash will give the richest flavor (bake at 400°F for about 1 ¼ hours).

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 63 % Daily Value *
    • Total Fat: 1 g 1.35%
    • Saturated Fat: 0 g 1.88%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 3%
    • Sodium: 1053 mg 43.86%
    • Calcium: 25 mg 2.5%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.49%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 1 g 3%
    • Sugar: 0 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.5%
    • Vitamin C 3.75%
    • Vitamin D 0%
    • * 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 - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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