1/4 cup dry mix (45 g) Butternut Squash Risotto is a delicious and healthy meal option. It is a flavorful and filling dish that is perfect as a main course or a side dish. Coming in at 160 calories per serving, it is a low-calorie meal option that is easy to prepare.

Butternut Squash Risotto is a great source of nutrition, with a good balance of macronutrients, vitamins, and minerals. It is a good source of protein, fiber, and healthy fats, and it contains a variety of key vitamins and minerals. It is also a gluten-free and vegetarian option that can be enjoyed by anyone.

In this article, we will discuss the various nutritional benefits of Butternut Squash Risotto, as well as provide some insights into how to prepare and store it properly.

Calories in Butternut Squash Risotto

One serving of Butternut Squash Risotto (1/4 cup dry mix or 45 g) contains 160 calories. This makes it a low-calorie meal option that is perfect for people who are looking to maintain or lose weight. However, it is important to note that the calorie count may vary depending on the preparation method and the addition of any other ingredients.

Serving Size of Butternut Squash Risotto

The recommended serving size for Butternut Squash Risotto is 1/4 cup dry mix or 45 g, which provides 160 calories. This serving size provides a good balance of macronutrients and is easy to digest. However, some people may prefer larger or smaller serving sizes depending on their individual needs and preferences.

Macronutrients in Butternut Squash Risotto

Butternut Squash Risotto is a good source of macronutrients, including protein, fiber, and healthy fats. One serving (1/4 cup dry mix or 45 g) contains 2 grams of protein, 2 grams of fiber, and 2.5 grams of fat, including 0.5 grams of saturated fat. It is also a good source of complex carbohydrates, which provide sustained energy throughout the day.

Vitamins and Minerals in Butternut Squash Risotto

Butternut Squash Risotto is a rich source of vitamins and minerals, including vitamin A, vitamin C, vitamin E, vitamin K, and potassium. One serving (1/4 cup dry mix or 45 g) provides 70% of the daily recommended intake of vitamin A, 4% of the daily recommended intake of vitamin C, and 4% of the daily recommended intake of potassium. It is also a good source of calcium, iron, and other key nutrients.

Health Benefits of Butternut Squash Risotto

Butternut Squash Risotto offers a number of health benefits, including improved digestion, increased energy, and better heart health. The fiber and complex carbohydrates in Butternut Squash Risotto help to regulate digestion and keep you feeling fuller for longer periods of time. The vitamins and minerals in the dish also help to support overall health and wellbeing, including improved immune function and healthy skin and hair.

Ingredients in Butternut Squash Risotto

The main ingredients in Butternut Squash Risotto include butternut squash, Arborio rice, onion, garlic, chicken or vegetable broth, Parmesan cheese, and spices. The butternut squash provides a sweet and nutty flavor, while the Arborio rice provides a creamy and rich texture. The onion and garlic add depth and complexity to the dish, while the chicken or vegetable broth provides a savory base. The Parmesan cheese and spices help to round out the flavors and add extra richness to the dish.

Allergens in Butternut Squash Risotto

Butternut Squash Risotto is a gluten-free and vegetarian dish that can be enjoyed by anyone. However, it does contain dairy in the form of Parmesan cheese. If you are lactose intolerant or have a dairy allergy, you may need to substitute the Parmesan cheese with a non-dairy alternative.

Cooking Instructions for Butternut Squash Risotto

To prepare Butternut Squash Risotto, start by preparing the butternut squash. Peel and dice the squash into small cubes, then set aside. In a large saucepan, heat up a tablespoon of olive oil over medium heat. Add in the diced onion and garlic, and cook until softened and fragrant, about 3-5 minutes. Add in the Arborio rice, and stir to coat in the oil and onions. Next, add in a ladleful of broth, and stir continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and letting the liquid absorb before adding the next ladleful. After about 20-25 minutes, the rice should be cooked through and the risotto should be creamy and tender. Add the diced butternut squash and Parmesan cheese, and stir until the cheese has melted and the squash is heated through. Serve hot and enjoy!

Storage and Shelf Life of Butternut Squash Risotto

Butternut Squash Risotto can be stored in the refrigerator for up to 3-4 days in an airtight container. To reheat, add a splash of broth or water to the risotto and microwave or heat up in a saucepan over low heat until heated through. If you need to store the risotto for longer, you can freeze it in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight, then heat up in a saucepan over low heat or in the microwave until heated through.

Alternatives to Butternut Squash Risotto

If you are looking for a different type of risotto, there are many options to choose from. Some popular alternatives include mushroom risotto, seafood risotto, and vegetable risotto. You can also switch up the grains used in the dish, such as using quinoa or farro instead of Arborio rice.