Photo: Sorin Gheorghita
Butternut risotto
7 ingredients
5 min + 30 min
Serves 4
openrecipes
Counting the calories but love your food? With this tasty risotto you'll have no idea it's low-fat
Estimated Nutrition (whole recipe, rough)
768
Calories
47g
Protein
39g
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 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 small onion , chopped
- olive oil
- 2 sprigs thyme , chopped
- 250g butternut squash or pumpkin, peeled and diced
- 200g risotto rice
- 600ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
- 2 tbsp grated parmesan or Grana Padano, to serve
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