Photo: Sorin Gheorghita
Butternut Squash Risotto
11 ingredients
1 hr + 20 min
4
openrecipes
Simple and elegant butternut squash risotto.
Estimated Nutrition (whole recipe, rough)
496
Calories
36g
Protein
18g
Fat
46g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | 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 whole FOR THE PUREE:
- ½ teaspoons Medium Butternut Squash
- ¼ teaspoons Salt
- 2 Tablespoons Black Pepper
- 1 teaspoon Extra Virgin Olive Oil
- 2 Tablespoons Chicken Stock (or Water)
- 1-½ cup FOR THE RISOTTO:
- 4 cups Extra Virgin Olive Oil
- 1 teaspoon Arborio Rice
- 3 Tablespoons Chicken Stock
- ½ cups Salt (or More To Taste, Depending On How Salty Your Stock Is)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes