Photo: K8
Roasted squash risotto with Wensleydale
11 ingredients
35 min + 40 min
Serves 4
openrecipes
A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish
Estimated Nutrition (whole recipe, rough)
621
Calories
13g
Protein
35g
Fat
59g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- about 1kg/2lb 4oz peeled, deseeded squash , cubed
- 1 tbsp olive oil
- handful pumpkin seeds
- 1 onion , chopped
- 1 garlic clove , crushed
- 25g butter
- 300g risotto rice
- 150ml white wine
- 1.2l hot vegetable stock
- 100g Wensleydale cheese or vegetarian alternative, crumbled
- small bunch chives , snipped
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