Butternut Risotto
Butternut puree and butternut chunks
main meal
Time2 hr
Yield4 portions
Energy366 kcal
Components0
Ingredients
- 1000stock, chicken (ml (prepared/500ml))≈ 2 cube stock, chicken
- 820gbutternut
- 5mloil, rapeseed
- 5gbutter
- 5clovegarlic
- 3shallot (small (40g))≈ 102 g shallot
- 210grice, arborio
- 80mlalcohol, wine, white (for cooking off)≈ 78.3 g alcohol, wine, white (for cooking off)
- 7leafherb, sage, fresh≈ 2.1 g herb, sage, fresh
- 35gcheese, parmesan
- 0.0625tspsalt
- 0.5tspspice, pepper
Instructions
Process
- Butternut
- Cube and roast for 20 minutes at 200C
- Puree 1/3rd of it with the stock
- Cook the shallots and garlic in the butter for 2-3 minutes until softened.
- Add the rice, saute until well-coated.
- Add the wine and sage, deglaze.
- Repeatedly add some butternut puree+stock until done,
- Add the cubed butternut, then the cheese.
- Serve.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 366 | 1464 |
| Protein | 9.9 | 39.6 |
| Carbohydrates | 62.6 | 250.5 |
| Total Sugars | 6.3 | 25.2 |
| Free Sugars | 0.6 | 2.4 |
| Fat | 6.2 | 25.0 |
| Saturated Fat | 3.0 | 11.9 |
| Fibre | 5.2 | 20.9 |
| Alcohol | 0.6 | 2.5 |
| Salt | 2.1 | 8.2 |
| Iron | 2.48 | 9.92 |
| Calcium | 211 | 845 |
| Vitamin B12 | 0.292 | 1.17 |
| Omega 3 | 15.8 | 63 |
| Magnesium | 82.8 | 331 |
| Potassium | 778 | 3110 |
| Caffeine | 0 | 0 |
| Cost | £1.32 | £5.29 |