Photo: Sorin Gheorghita
Butternut squash & sage risotto
9 ingredients
10 min + 40 min
Serves 4
openrecipes
A satisfying veggie supper that uses a basic risotto recipe and gives it an autumnal twist
Estimated Nutrition (whole recipe, rough)
608
Calories
16g
Protein
33g
Fat
57g
Carbs
Counts 7 of 8 ingredients — the other 1 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 |
| 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 |
| 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
- 1kg butternut squash , peeled and cut into bite-size chunks
- 3 tbsp olive oil
- bunch sage , leaves picked, half roughly chopped, half left whole
- 1½l vegetable stock
- 50g butter
- 1 onion , finely chopped
- 300g risotto rice (we used arborio)
- 1 small glass 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