Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; 1/2 teaspoon sea salt, plus more to taste; Freshly ground black pepper; 2 cups cubed butternut squash, ¼-inch cubes; 2 garlic cloves, finely chopped; 1 teaspoon minced rosemary or sage; 1 cup uncooked Arborio rice; ½ cup dry white wine; 4 cups warmed vegetable broth; Chopped parsley or small sage leaves, optional, for garnish; ½ cup grated pecorino or Parmesan cheese, optional, for serving

Creamy risotto made with roasted butternut squash, garlic, and herbs, stirred constantly with warm broth until the rice releases its starch and becomes luxuriously thick.

Glycemic Load: 28.7 (High)

378 calories per serving

Serves: 4

Prep: 15 minutes

Cook: 40 minutes

Original recipe: www.loveandlemons.com

About This Calculation

Butternut Squash Risotto has a high glycemic load of 28.7 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are Arborio rice (uncooked) (GL 25.0), butternut squash (GL 3.5), yellow onion (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Not counted in this number, because the recipe serves it alongside the dish: Parmesan cheese, grated.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.