Butternut squash risotto
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 123 kcal | 6% |
| Total fat | 6.2 g | 8% |
| Saturated fat | 2.2 g | 11% |
| Total carbohydrate | 15.0 g | 5% |
| Total sugars | 1.8 g | — |
| Dietary fiber | 0.44 g | 2% |
| Protein | 2.6 g | 5% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated October 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cooked rice (water, Carnaroli rice), butternut squash, water, hard grating cheese (milk, salt, microbial enzyme), sunflower oil, onion, rice flour, cultured butter (cream, lactic acid starter culture), cream, sea salt, white wine (contains sulfites), parsley, rosemary, garlic, black pepper, thyme.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
37% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Rice dishes” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.