Photo: Sorin Gheorghita
Risotto with Butternut Squash, Leeks, and Basil
8 ingredients
Makes 6 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
484
Calories
16g
Protein
21g
Fat
57g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 3 tablespoons olive oil, divided
- 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
- 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
- 1 tablespoon chopped fresh thyme
- 2 cups arborio rice
- 4 14-ounce cans (or more) vegetable broth
- 1 cup chopped fresh basil
- 3/4 cup freshly grated Parmesan cheese plus additional (for serving)
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