Photo: Sorin Gheorghita
Butternut squash risotto
6 ingredients
30 min + 30 min
Serves 1-2
openrecipes
Use leftover soup to flavour a simple risotto. This version uses butternut squash soup, but vary the recipe by using any other leftover soup you have.
Estimated Nutrition (whole recipe, rough)
479
Calories
16g
Protein
21g
Fat
56g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Pumpkin | not in our table | 0 |
| Soup | 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
- 200g/7oz leftover butternut squash soup, (from the Butternut squash soup with crisps
- 200ml/7fl oz vegetable stock
- 4 tbsp olive oil
- 1 onion
- 100g/3½oz arborio rice
- 4 tbsp grated parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes