Photo: Sorin Gheorghita
Squash Risotto
9 ingredients
Serves 4
openrecipes
a hearty vegitarian rice dish with lots of flavour. Perfect for a cold day.
Estimated Nutrition (whole recipe, rough)
596
Calories
13g
Protein
35g
Fat
58g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Hazelnut | 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
- 100g butter
- 1 large onion, finely chopped or grated
- 1 butternut squash (about 500g), peeled, deseeded and grated or cut into little cubes
- 1 garlic clove, crushed
- 225g risotto rice
- 1 litre hot vegetable stock
- 50g roasted hazelnuts
- 4 tbsp grated Cheddar Cheese
- Extra vegetables of choice
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