Photo: David Holifield
Creamy risotto layer cake
15 ingredients
50 min
Serves 8 - 10
openrecipes
A perfect veggie main that goes brilliantly with traditional Christmas accompaniments
Estimated Nutrition (whole recipe, rough)
1062
Calories
30g
Protein
75g
Fat
69g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
| Chestnut | 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
- 4 tbsp olive oil
- 300g shallots , half chopped, the rest thinly sliced
- 2 garlic cloves , crushed
- 500g pack risotto rice (we used arborio)
- 200ml white wine
- 1.2-1.4l/2-2½ pts hot vegetable stock
- about 50g butter
- 100g vegetarian Parmesan -style cheese, finely grated (we used Twineham Grange Itlaian-style cheese)
- 1 large butternut squash (about 1.2kg/2lb 10oz unprepped weight), peeled and cut into small cubes
- 200g pack vacuum-packed chestnuts , roughly chopped
- 100g pack pine nuts , toasted
- small bunch sage , chopped
- 2 sprigs rosemary , finely chopped
- 2 Savoy cabbages (you only need the outside leaves)
- 250g tub 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