Whole Spelt Risotto with Butternut Squash Recipe
Recipe By Leites Culinaria
This whole spelt risotto with butternut squash recipe, which substitutes whole grain for arborio rice, isn't just healthful, it's satiating.
4
22 Rating -
Rate
Non Vegdiet
1hr 45minstotal
45minsPrep
1hr Cook
1hr 45m.total
45m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Whole Spelt Risotto with Butternut Squash Recipe
- 1 Medium beets scrubbed
- 1/2 Small winter squash preferably butternut
- 1/2 tablespoon Canola or olive oil plus more for drizzling the vegetables
- As required Sea salt and freshly ground black pepper
- 1 sprig Rosemary
- 1 sprig Thyme
- 0.88 cup Vegetable broth or chicken stock
- 1 Large shallots finely diced
- 3/4 cup Spelt
- 1/4 cup White wine
- 2 tablespoon Butter cut into cubes, cold
- 1 ounce Parmesan grated
- 1 tablespoon Generous mascarpone
Nutrition
value
value
408
calories per serving
14 g Fat41 g Protein17 g Carbs2 g FiberOther
Current Totals
- Fat14g
- Protein41g
- Carbs17g
- Fiber2g
MacroNutrients
- Carbs17g
- Protein41g
- Fiber2g
Fats
- Fat14g
Vitamins & Minerals
- Calcium261mg
- Iron2mg
- Vitamin A26mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B12< 1mcg
- Vitamin C3mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus392mg
- Selenium40mcg
- Zinc2mg
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
Recipe By Leites Culinaria