Butternut Squash Risotto
Butternut Squash Risotto as soon as Arborio Rice, Butternut Squash, Onion, Vegan Butter, Olive Oil, Vanilla Extract, Nutmeg, Dry White Wine, Vegetable Broth, Vegan Parmesan Cheese, Salt, Pepper
The ingredient of Butternut Squash Risotto
- 1 1 2 cups arborio rice imported
- 1 butternut squash peeled and cut into 1 inch chunks
- 1 onion diced small
- 4 tablespoons vegan butter
- 3 tablespoons olive oil
- vanilla extract
- nutmeg fresh seriously dont use field
- 1 cup dry white wine
- 5 cups vegetable broth
- 1 4 cup vegan parmesan cheese see http minimalistbaker com how to make vegan parmesan cheese to make your own
- salt
- pepper
Nutritions of Butternut Squash Risotto
calories: nutritioninformationcarbohydrateContent: 510 calories
fatContent: 83 grams
fiberContent: 12 grams
proteinContent: 6 grams
saturatedFatContent: 7 grams
sodiumContent: 2 grams
sugarContent: 1380 milligrams
: 8 grams
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