Photo: Sorin Gheorghita
Roasted butternut squash and sage risotto with pinenuts
12 ingredients
30 min + 2 hr
Serves 4
openrecipes
Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows.
Estimated Nutrition (whole recipe, rough)
974
Calories
51g
Protein
56g
Fat
63g
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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| 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 |
| Garlic | 1 clove (3g) | 4 |
| 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 large butternut squash
- 2 garlic
- 2 tbsp olive oil
- About 15 sage
- flaked sea salt and freshly ground black pepper
- 3 large knobs of butter
- 1 large onion
- 400g/14oz arborio or other Italian risotto rice
- 2 glasses white wine
- 1 litre/1¾ pint hot chicken or vegetable stock
- good handful of freshly grated parmesan
- 75g/3oz pine nuts
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