Kate made this unbelievably delicious fall risotto dinner recipe from the Lose It! weight loss app. Here’s a link to the recipe and a free week of premium if you want to try it with me. @loseit

Healthy Fall Risotto Made By Kate Recipe From Lose It! App only 270 calories

This app is free and it is a real eye opener as far as what I could potentially blow a ton of calories eating when I could be eating lots of other things throughout the day.

It links with smartwatches, cell phones and it has a ridiculous amount of food options when you go to enter what you’re eating.

I’ve lost 7.2 pounds thanks to the accountability and awareness of the foods I’m putting into my body. For me, snacking out of boredom is my number one weight gain fail. Using this app it keeps me on track!

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A note from  Joey C:

“I love this app because it helps me stay on track with my goals. Use this link for a free week of Lose It! Premium, and let’s do this together!”

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Here’s the recipe from Lose it! that Kate went off of. She added chicken and subtracted red peppers.

Fall Risotto

Posted on  by Justin Weber Jump to Recipe Print Recipe

risotto 3

Risotto is a rice dish that is cooked in a broth until the starches from the rice transform into a creamy dish. The arborio rice is a delicious base for a variety of flavors.

This fall inspired risotto combines the sweetness of butternut squash with a pleasing bitter from thyme and sage. The slightly charred mushrooms make this dish a showstopper.

This can be a hearty main dish or a colorful side. Serve with chopped pecans, pumpkin seeds, or dried cranberries.

 Print Recipe

Fall Risotto

This fall inspired risotto combines the sweetness of butternut squash with a pleasing bitter from thyme and sage. The slightly charred mushrooms make this dish a showstopper.Prep Time10 minsCook Time35 minsTotal Time45 minsCourse: Main CourseKeyword: Healthy Fall Risotto Servings: 4 Calories: 270kcal


  • 2 tablespoons olive oil
  • 2 shallots sliced
  • 4 cloves garlic minced
  • 2 cups mini bella mushrooms chopped
  • 2 cups cubed butternut squash
  • 1 cup arborio rice
  • 1 red pepper diced
  • 1 tablespoon white cooking wine
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh sage minced or 1 teaspoon dried
  • 4 cups veggie stock


  • Saute mushrooms in a dry pan until one side just begins to blacken. Add 1 tsp of olive oil and add shallots, red pepper, garlic. Saute while flipping for 2 minutes.
  • In a separate 8-quart pot, add wine and cook for 1 min. Add vegetable stock to the wine and bring to a simmer. Add in rice, butternut squash, nutritional yeast, remaining olive oil, salt, and thyme. Stir well, cover, and simmer for 30 minutes stirring occasionally. In the last 5 minutes stir consistently. Fold in the rest of the ingredients including the fresh sage.


Servings 4| Calories per Serving: 270, 46.3 g carbohydrate; 5.8 g protein; 0 mg cholesterol; 7 g fat; 3.2 g fiber; 300 mg sodium

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