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Butternut squash risotto recipe
Photo: Sorin Gheorghita

Butternut squash risotto recipe

15 ingredients 20 min + 30 min 4 people openrecipes

Shaun Rankin shares his Jersey Royal Pearls and Butternut Risotto recipe.

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Estimated Nutrition (whole recipe, rough)

1221
Calories
56g
Protein
57g
Fat
119g
Carbs

Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Pork 100g cooked 242
Rice 1 cup cooked (158g) white 206
Potato 1 medium (173g) baked 161
Olive Oil 1 tbsp (14g) 119
Cheese 1 oz (28g) cheddar 113
Parmesan Cheese 1 oz (28g) 110
Butter 1 tbsp (14g) 102
Butternut Squash 1 cup cubed (140g) butternut 76
Onion 1 medium (110g) 44
Wine 2 tbsp cooking wine (30ml) 25
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Thyme 1 tsp dried (1.4g) 4
Bay Leaf 1 leaf (0.6g) 2
Salt 1 tsp (6g) 0
Pumpkin not in our table 0
Seed 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

  • 750 Jersey Royal Pearl Potatoes (quartered)
  • g Diced butternut squash (roasted)
  • 750 Risotto rice
  • g Onion (peeled and diced)
  • 200 Small chorizo sausage (cooked and sliced)
  • g White wine
  • 1 Garlic clove
  • 1 Pinch of fresh thyme & bay leaf
  • 125 Olive oil
  • ml Spoonful of diced unsalted butter (to finish)
  • 1 Vegetable stock
  • 1 Parmesan cheese
  • 1 Goats' cheese
  • tbsp Pinch of sea salt and freshly ground pepper
  • 1 Handful of butternut squash seeds (toasted to garnish)

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

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