Photo: K8
Kabocha Squash Risotto with Sage and Pine Nuts
12 ingredients
Makes 6 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
700
Calories
20g
Protein
41g
Fat
61g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 4 tablespoons olive oil, divided
- 1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)
- Sea salt
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon Sherry wine vinegar
- 2 onions, chopped (about 3 cups)
- 3 1/2 cups good-quality canned vegetable broth (such as Swanson)
- 1 1/2 cups arborio rice or medium-grain rice
- 1/4 cup medium-dry Sherry or Marsala
- 3/4 cup pine nuts, toasted, divided
- Shaved Parmesan cheese (optional)
- 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes