Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
798
Calories
28g
Protein
43g
Fat
78g
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 |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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 tablespoons (1/2 stick) unsalted butter (I’ve gotten away with a tablespoon or two less)
- 1 1/2 cups uncooked whole wheat orzo pasta
- 3 1/2 cups or 2 (14 ounce) cans of vegetable broth
- 3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
- Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
- Salt, pepper and spices to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes