Vegetarian Dinner Recipe

                                      Butternut Squash and Sage Risotto:

                                                          With nutritious Chart

                                   

About the recipe:

 this recipe is relatively high in calories and fat due to the Arborio rice and Parmesan cheese, but it is also a good source of fiber, vitamins, and minerals. Click here to Read more about the recipe

Here's a recipe for Butternut Squash and Sage Risotto:

Ingredients:

- 1 large butternut squash (about 2 lbs)

- 2 tablespoons olive oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 1 cup Arborio rice

- 4 cups vegetable broth, warmed

- 1/2 cup white wine (optional)

- 2 tablespoons butter

- 2 tablespoons chopped fresh sage

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Peel and cube the butternut squash. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.

3. In a large skillet, sauté the onion and garlic until softened. Add the Arborio rice and cook for 1-2 minutes.

4. Add the white wine (if using) and cook until absorbed.

5. Add 1/2 cup warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).

6. Stir in roasted squash, butter, sage, and Parmesan cheese. Season with salt and pepper to taste.

7. Serve immediately, garnished with additional sage if desired.

Tips:

- Use high-quality broth for the best flavor.

- Stir the risotto constantly to prevent burning.

- Don't overcook the squash - it should be tender but still hold its shape.

- Add the sage towards the end of cooking to preserve its flavor and aroma.

Enjoy your delicious Butternut Squash and Sage Risotto!

                                                 Nutrition Chart

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Here is the nutrition chart for the Butternut Squash and Sage Risotto recipe:

Per serving (assuming 4-6 servings):

- Calories: 420-630

- Protein: 15-20g

- Fat: 20-30g

    - Saturated fat: 10-15g

- Cholesterol: 20-30mg

- Carbohydrates: 50-70g

    - Fiber: 5-7g

    - Sugar: 5-7g

- Sodium: 400-600mg

Vitamins and minerals:

- Vitamin A: 20-25% of the Daily Value (DV)

- Vitamin C: 40-50% of the DV

- Calcium: 15-20% of the DV

- Iron: 10-15% of the DV

- Potassium: 20-25% of the DV

Macronutrient breakdown:

- Carbohydrates: 55-65%

- Protein: 15-20%

- Fat: 25-30%

Please note that this nutrition chart is an estimate and may vary based on specific ingredients and portion sizes used.