Photo: K8
The ultimate makeover: Risotto with squash & sage
13 ingredients
35 min + 30 min
Serves 4
openrecipes
Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy
Estimated Nutrition (whole recipe, rough)
650
Calories
20g
Protein
35g
Fat
62g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Porcini | 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
- 700g piece of butternut squash
- 2l low-salt vegetable stock (I used Kallo)
- 4 slices dried porcini mushroom
- 2½ tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 6 sage leaves, finely chopped (plus extra leaves to garnish)
- 2 thyme sprigs
- 350g carnaroli rice (or arborio rice)
- 100ml dry white wine
- handful flatleaf parsley , chopped
- 50g Parmesan (or vegetarian alternative), grated
- 2 tbsp light mascarpone
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