Risotto With Butternut Squash + ‘shrooms

Name: Risotto With Butternut Squash + ‘shrooms
Prep time: 1 min
Cook time: 40 min
Yield: 2 servings
Ingredients: Handful baby spinach, chopped; 8 oz butternut squash, cubed and baked until tender at 400*; 10 oz cremini mushrooms, sliced; 4 tbsp Parmesan cheese, grated; 1 tbsp real butter; 2 tsp sage; 1/2 cup steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft); 1.5 cups (appx.) vegetable broth; 1/3 cup white wine

Ready: 40 min

Servings: 2 servings

Calories: 374.69

Ingredients

1 Handful baby spinach, chopped
2 1 tbsp real butter
3 8 oz butternut squash, cubed and baked until tender at 400*
4 10 oz cremini mushrooms, sliced
5 4 tbsp Parmesan cheese, grated
6 2 tsp sage
7 1/2 cup steel cut oats (*Note* I think this actually would have been better with real arborio rice instead of the oats because the rice has more volume and heft)
8 1.5 cups (appx.) vegetable broth
9 1/3 cup white wine

Directions

1
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Nutrition per serving

374.69 Calories

50.26g Carbs

15.25g Protein

11.56g Fat

Allergens

milk egg fish tree nuts wheat

Risotto With Butternut Squash + ‘shrooms

Directions

Nutrition per serving

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Allergens