Photo: Sorin Gheorghita
Roasted Butternut Squash and Sage Risotto
10 ingredients
openrecipes
Pureed roasted butternut squash makes a great addition to this autumn-inspired risotto, which is finished with chopped fresh sage and grated Parmigiano-Reggiano cheese. The risotto is prepared using the Kenwood Cooking Chef, a versatile machine that allows you to cook directly in the mixing bowl.
Estimated Nutrition (whole recipe, rough)
782
Calories
44g
Protein
39g
Fat
58g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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 small butternut squash, halved and seeded
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 shallots, finely chopped
- 1 3/4 cups Arborio rice
- 1/4 cup dry white wine
- 3 1/4 cups chicken or vegetable stock, plus more as needed
- 1 Tbs. chopped fresh sage
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes