Butternut Squash, Sage and Hazelnut Risotto

90 mins (prep 30, cooking 60)
12 ingredients
6 servings
This recipe is a favorite of mine taken from the Williams-Sonoma website.Toasted blanched almonds may be used instead of the hazelnuts.

Categories:  side-dish , pasta,-rice-and-grains , seasonal , rice , <-4-hours , time-to-make ,
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Serving Size (260.4 g)
Servings 6
Amount per Serving
Calories 163.02 Calories from Fat 101.97
% Daily Value *
Total Fat 11.33g 104.59%
Saturated Fat 3.27g 98.1%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 713.58mg 178.39%
Total Carbohydrate 4.85g 9.69%
Dietary Fiber 0.96 g 22.95%
Sugars 0.85 g %
Protein 6.03g 72.34%
Vitamin A 134.12IU% Vitamin C 0.62mg%
Calcium 81.1mg% Iron 0.98mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned, large, dried sage, freshly grated parmesan cheese, fresh ground pepper