Butternut Baked Risotto Recipe

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Ingredients:

Serving

1 medium leek, chopped
1 small onion, chopped
4 cloves garlic, thinly sliced
2 tbsp olive oil or butter
1 cup arborio rice
1/2 cup dry white wine
2 generous cups cubed butternut squash
1 cup grated butternut squash
3 tbsp fresh chopped sage
3/4 cup cream
1 3/4 cup vegetable broth
1/3 cup grated parmesan cheese
salt and pepper , to taste
1/3 cup walnuts, toasted and chopped
fresh chopped sage to garnish

Directions:

Saute leek, onion and garlic in olive oil (or butter) over low heat until soft.
Turn heat to medium. Add rice and stir 1-2 minutes, until fragrant. Add wine and stir to remove any bits sticking to the bottom of the pan.
Pour into 3 quart casserole. Add the rest of the ingredients, except walnuts and garnish, to the casserole dish. Stir well.
Cover and bake in a preheated 350 degree oven for 1 1/2 hours.
Garnish with walnuts and extra sage.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	568.41 Kcal (2380 kJ)
Calories from fat	215.02 Kcal
		% Daily Value*
Total Fat	23.89g	37%
Cholesterol	25.13mg	8%
Sodium	727.43mg	30%
Potassium	529.94mg	11%
Total Carbs	67.5g	23%
Sugars	4.98g	20%
Dietary Fiber	4.54g	18%
Protein	14.58g	29%
Vitamin C	15.5mg	26%
Vitamin A	0.4mg	12%
Iron	2.7mg	15%
Calcium	227.3mg	23%

Amount Per 100 g
Calories	164.12 Kcal (687 kJ)
Calories from fat	62.08 Kcal
		% Daily Value*
Total Fat	6.9g	37%
Cholesterol	7.25mg	8%
Sodium	210.04mg	30%
Potassium	153.01mg	11%
Total Carbs	19.49g	23%
Sugars	1.44g	20%
Dietary Fiber	1.31g	18%
Protein	4.21g	29%
Vitamin C	4.5mg	26%
Vitamin A	0.1mg	12%
Iron	0.8mg	15%
Calcium	65.6mg	23%

* 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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