Butternut Squash Risotto Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 350°F Cut the squash into quarters and remove the seeds.
Dice the flesh into 1in cubes and toss with rosemary and olive oil.
Place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
Heat the chicken stock and keep warm.
Melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
Remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
Return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
Add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
Repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
Stir in the remaining butter and Parmesan cheese. Stir and season with salt and freshly ground black pepper. Garnish with pumpkin seeds and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	666.21 Kcal (2789 kJ)
Calories from fat	317.29 Kcal
		% Daily Value*
Total Fat	35.25g	54%
Cholesterol	75.64mg	25%
Sodium	539.5mg	22%
Potassium	369.15mg	8%
Total Carbs	64.33g	21%
Sugars	4.73g	19%
Dietary Fiber	2.43g	10%
Protein	17.95g	36%
Vitamin C	9.9mg	17%
Vitamin A	0.6mg	20%
Iron	0.6mg	3%
Calcium	277.6mg	28%

Amount Per 100 g
Calories	203.84 Kcal (853 kJ)
Calories from fat	97.08 Kcal
		% Daily Value*
Total Fat	10.79g	54%
Cholesterol	23.14mg	25%
Sodium	165.07mg	22%
Potassium	112.95mg	8%
Total Carbs	19.68g	21%
Sugars	1.45g	19%
Dietary Fiber	0.74g	10%
Protein	5.49g	36%
Vitamin C	3mg	17%
Vitamin A	0.2mg	20%
Iron	0.2mg	3%
Calcium	84.9mg	28%

* 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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