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Ingredientes
- BUTTERNUT ORZO RISOTTO (slightly adapted)
- 3 cups peeled, cubed butternut squash (about 1/2 inch cubes)
- 2 tsp. olive oil (recipe calls for 1 tsp.)
- 1/8 tsp. sea salt
- 1/4 tsp. pepper, divided
- 3 cups lowfat, reduced sodium chicken broth
- 1 cup diced onion ( recipe calls for 1 small onion)
- 1 tablespoon butter
- 1 cup uncooked orzo pasta
- 1 clove minced garlic
- 1 tsp. fresh thyme (recipe calls for 1/2 tsp.)
- 1 1/2 tsp. fresh sage. minced ( I used 1/2 tsp. rubbed sage)
- 1 tablespoon minced fresh parsley ( 2T. in recipe)
- shaved Parmesan cheese, optional
View Full Recipe at Lynda's Recipe Box
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1483g | |
| Calories 1399 | |
| Calories from Fat 256 | 18% |
| Total Fat 29.2g | 37% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 626mg | 26% |
| Potassium 2649mg | 76% |
| Total Carbs 241.65g | 64% |
| Dietary Fiber 18.0g | 60% |
| Sugars 21.19g | 14% |
| Protein 50.82g | 81% |
