Butternut Squash Risotto Recipe

Recipe By Great British Chefs

Nigel mendham conjures up an enticing butternut squash recipe to try on a chilly winter's evening.

4.7
14 Rating -
Rate
Vegdiet
45minstotal
45m.total
Butternut Squash Risotto
plan
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ingredients serve

Ingredients for Butternut Squash Risotto Recipe

  • 70 gram Gorgonzola
  • 250 milliliter Vegetable Stock
  • 1/2 Shallots
  • 1/4 Garlic Clove
  • 75 gram Carnaroli risotto rice
  • 18.75 milliliter Dry white wine
  • 1/4 Butternut Squash
  • 25 gram Parmesan
  • 12.50 gram Unsalted butter
  • 25 gram Pine Nuts
  • As required Lemon juice
  • As required Flaky sea salt
  • As required Pepper
  • 250 milliliter Vegetable Stock
  • 1/2 Shallots
  • 1/4 Garlic Clove
  • 75 gram Carnaroli risotto rice
  • 18.75 milliliter Dry white wine
  • 1/4 Butternut Squash
  • 12.50 gram Unsalted butter
  • As required Flaky sea salt
  • As required Lemon juice
  • As required Pepper
Nutrition
value
853
calories per serving
16 g Fat25 g Protein139 g Carbs7 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    25g
  • Carbs
    139g
  • Fiber
    7g

MacroNutrients

  • Carbs
    139g
  • Protein
    25g
  • Fiber
    7g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    246mg
  • Iron
    9mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    188mg
  • Manganese
    3mg
  • Phosphorus
    580mg
  • Selenium
    16mcg
  • Zinc
    4mg
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
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Recipe By Great British Chefs