Photo: Sorin Gheorghita
Microwave butternut squash risotto
5 ingredients
5 min + 20 min
Serves 4
openrecipes
A good source of vitamin C, counts as 1 of 5-a-day and ready in under 20 minutes
Estimated Nutrition (whole recipe, rough)
362
Calories
16g
Protein
8g
Fat
56g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 250g risotto rice
- 700ml hot vegetable stock
- 1 medium butternut squash
- big handful grated Parmesan (or vegetarian alternative), plus extra
- handful sage leaves, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes