Photo: Ernest Porzi
Squash, leek and lemon risotto with Caerphilly recipe
12 ingredients
10 min + 55 min
4 people
openrecipes
A wonderful vegetarian risotto (if you use veggie stock), flavoured with sage, leeks, Caerphilly cheese and pine nuts.
Estimated Nutrition (whole recipe, rough)
1096
Calories
55g
Protein
67g
Fat
66g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 butternut squash or pumpkin, peeled and cut into chunks
- g handful fresh sage leaves
- 1 olive oil
- 2 pine nuts
- tbsp butter
- 2 medium British leeks, trimmed and finely sliced
- tbsp garlic cloves, crushed
- 50 Arborio risotto rice
- g dry white wine
- 3 to 1.2 litres hot chicken or vegetable stock
- 2 lemon, zested then cut into wedges
- 300 Caerphilly cheese, crumbled (or you can use Wensleydale, Cheshire or even grated cheddar)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes