Photo: K8
Simple squash risotto
12 ingredients
35 min
Serves 2
openrecipes
Roasted squash gives this vegetarian supper for two a deep autumnal flavour
Estimated Nutrition (whole recipe, rough)
622
Calories
16g
Protein
33g
Fat
60g
Carbs
Counts 10 of 11 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 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
- 1 butternut squash
- 4 tbsp light olive oil
- 600ml vegetable stock
- 50g unsalted butter
- 1 small onion , finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves , crushed
- 1 bay leaf
- 1 tsp fresh thyme leaves , picked
- 140g risotto rice (we like carnaroli)
- 100ml white wine
- 50g Parmesan (or vegetarian alternative), finely grated
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