Photo: Sorin Gheorghita
Butternut Squash Risotto
12 ingredients
15 min + 35 min
6
openrecipes
Creamy butternut squash risotto with crispy pancetta and sage.
Estimated Nutrition (whole recipe, rough)
1006
Calories
55g
Protein
59g
Fat
58g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Water | not in our table | 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 cups Low Sodium Chicken Broth
- ¾ cups Water
- 2 Tablespoons Olive Oil
- 4 slices Pancetta, Chopped Into 1-2 Cm Squares
- 2 cups Butternut Squash, Peeled And Cut Into 1/2'' Cubes
- 1 Small Onion, Minced
- 2 Tablespoons Butter
- 2 teaspoons Fresh Sage, Chopped
- 1-½ cup Arborio Rice
- ½ cups White Wine
- ½ cups Freshly Grated Parmesan Cheese
- ⅓ cups Mascarpone Cheese, For Serving (optional)
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