Photo: Alexander Maasch
Squash, sage and goats' cheese risotto recipe
11 ingredients
5 min + 45 min
4 people
openrecipes
Head chef at Fifteen Cornwall, Andy Appletonshares his delicious risotto recipe.
Estimated Nutrition (whole recipe, rough)
785
Calories
26g
Protein
38g
Fat
80g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Biscuit | 1 medium (45g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- 1 Squash
- 1 Dried chilli
- pinch Splash of Extra virgin olive oil
- 1 Small onion, finely diced
- 1 Risotto rice
- 250 Glasses white wine
- g Vegetable stock
- 2 Sage, chopped
- 1 Goat's cheese
- cup Amaretti biscuits, crushed
- 25 Parmesan
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