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Acorn or Butternut Squash Risotto Recipe

Acorn or Butternut Squash Risotto Recipe

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Ingredients:

Serving

1 small squash
1 3/4 cups 10 minute brown rice
2 cups frozen mixed vegetables
1 vegetable stock cube (or chicken if you prefer)
2 cups water or 2 cups white wine, approximately
pepper , to taste
chinese five spice powder , to taste

Directions:

Peel the squash and cut into 1 cubes.
Put them under the broiler to toast.
Boil the rice with liquid and flavoring.
Heat up a large fry pan and scold the mixed veg on it with no liquid.
When the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4.
5 minutes.
While the squash is zapping mix the cooked rice in with the mixed veg.
Stir in whatever seasoning you feel like using.
It should now be on a low heat- just to keep everything warm.
When the squash is done toss it in and mix it up- and serve.
Salt or soy sauce or whatever to taste.
It took about 15-20 mins to do.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	436.97 Kcal (1830 kJ)
Calories from fat	38.6 Kcal
		% Daily Value*
Total Fat	4.29g	7%
Sodium	81.78mg	3%
Potassium	250.8mg	5%
Total Carbs	97.15g	32%
Dietary Fiber	9.91g	40%
Protein	10.79g	22%
Vitamin C	11.8mg	20%
Iron	2.2mg	12%
Calcium	41.4mg	4%

Amount Per 100 g
Calories	128.4 Kcal (538 kJ)
Calories from fat	11.34 Kcal
		% Daily Value*
Total Fat	1.26g	7%
Sodium	24.03mg	3%
Potassium	73.7mg	5%
Total Carbs	28.55g	32%
Dietary Fiber	2.91g	40%
Protein	3.17g	22%
Vitamin C	3.5mg	20%
Iron	0.7mg	12%
Calcium	12.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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