Photo: Sorin Gheorghita
Roasted Butternut Squash Risotto
11 ingredients
20 min + 45 min
4
openrecipes
This warm and hearty roasted butternut squash risotto is the perfect addition to your holiday feast!
Estimated Nutrition (whole recipe, rough)
859
Calories
49g
Protein
37g
Fat
80g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| 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 |
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
- 2 Tablespoons Extra Virgin Olive Oil
- ½ whole Large Yellow Onion, Diced
- 1 clove Garlic, Diced
- 2 Tablespoons Fresh Chopped Sage, Plus Extra For Garnish
- 1 pinch Salt And Pepper, to taste
- 1 cup Arborio Rice
- 1 cup Dry White Wine (I Used Chardonnay)
- 3 cups Vegetable Stock Or Chicken Stock
- 1 cup Roasted Butternut Squash Puree
- ¼ cups Cold Unsalted Butter
- ½ cups Shredded Parmesan Cheese
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