This delicious, creamy sage and butternut risotto is so simple to make and packed full of flavour. Ideal for vegetarians this dish is an all-round pleaser.
800 gram 1 medium sized butternut squash weighing about
4 tablespoon Olive oil
1 Onion chopped
2 Spring onions, chopped
1 Clove Garlic, Crushed
300 gram Risotto rice e. g arborio
125 milliliter Dry white wine
700 milliliter Hot vegetable stock
2 tablespoon Chopped Fresh Sage
Salt and freshly ground black pepper
50 gram Parmesan Cheese, Grated
Nutrition value
634
calories per serving
19 g Fat13 g Protein92 g Carbs9 g FiberOther
Current Totals
19 g Fat
13 g Protein
92 g Carbs
9 g Fiber
MacroNutrients
Carbs
92 g
Protein
13 g
Fiber
9 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
307 mg
Iron
8 mg
Vitamin A
321 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
91 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
125 mg
Manganese
1 mg
Phosphorus
249 mg
Selenium
8 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
