Butternut Squash Risotto
A satisfying veggie meal that uses a simple risotto with squash and gives it an autumnal twist.
Nutritional facts
Protein
22g
Carbs
111g
Calories
800
Fat
27g
Ingredients
Nutmeg, Canola and Olive Oil Blend, Butter, Red Onion, Butternut Squash, Vegetable Base, Black Pepper, Sage, Honey, Kosher Salt, Goat Cheese, Arborio Rice, Pine Nuts, Thyme, Green Onion, White Wine, Parmesan Cheese
Reviews
4.2
Based on 735 reviews
Lea · 04/04/25
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About Kristy Flores
Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
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