Photo: Sorin Gheorghita
Tom Kerridge’s butternut squash and sage risotto
13 ingredients
30 min + 30 min
Serves 4
openrecipes
This simple but luxurious dish will impress your guests with its earthy flavour and creamy texture.
Estimated Nutrition (whole recipe, rough)
894
Calories
26g
Protein
59g
Fat
64g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| 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
- 30g/1oz unsalted butter
- 2 tbsp olive oil
- 1 onion
- 2 garlic
- 280g/10oz arborio rice
- 200ml/7fl oz dry white wine
- 1.1 litres/1 pint 16fl oz warm vegetable stock
- 1 small (or ½ large) butternut squash
- small handful fresh sage
- 100g/3½oz Parmesan
- 150g/5oz mozzarella
- 30g/1¼oz pine nuts
- salt and freshly ground black pepper
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