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Rice cooker recipes: Butternut Squash Risotto Recipe

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Rice cooker recipes: Butternut Squash Risotto
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Ingredients

  • Butternut Squash Risotto
  • Based on the recipe found in The Ultimate Rice Cooker Cookbook
  • Serves 5
  • Equipment: medium (6 cup) to large (10 cup) fuzzy logic rice cooker
  • Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons ICBINB! Light or another low saturated fat soft spread
  • 1/3 cup diced celery
  • 1/3 cup finely chopped yellow onion
  • 1 cup plus 2 tablespoons Arborio rice
  • 3 cups peeled and seeded butternut squash cut into 1/2-inch cubes
  • 1 1/2 cups water
  • 1 1/2 cups chicken stock
  • Finishing ingredients:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dried Italian parsley
  • freshly grated Parmesan cheese (optional for serving)
  • salt to taste
  • Total Fat 7.9g
  • Saturated Fat 1.3g
  • Sugars 2.6g

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1440g
Calories 1351  
Calories from Fat 358 26%
Total Fat 40.43g 51%
Saturated Fat 7.91g 32%
Trans Fat 0.03g  
Cholesterol 19mg 6%
Sodium 858mg 36%
Potassium 2122mg 61%
Total Carbs 221.96g 59%
Dietary Fiber 13.6g 45%
Sugars 13.94g 9%
Protein 27.22g 44%
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