Risotto con Zucca Recipe

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Ingredients:

Serving

3 cups butternut squash, peeled and cut into cubes
1 tsp nutmeg
1 tbsp olive oil
2 oz unsalted butter
3/4 cup grated parmesan cheese
1/4 cup chopped italian parsley
salt and pepper

Directions:

In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.87 Kcal (1109 kJ)
Calories from fat	185.89 Kcal
		% Daily Value*
Total Fat	20.65g	32%
Cholesterol	46.98mg	16%
Sodium	294.63mg	12%
Potassium	419.14mg	9%
Total Carbs	13.84g	5%
Sugars	2.48g	10%
Dietary Fiber	2.33g	9%
Protein	8.46g	17%
Vitamin C	27.1mg	45%
Vitamin A	1.2mg	40%
Iron	1.5mg	8%
Calcium	267.9mg	27%

Amount Per 100 g
Calories	181.76 Kcal (761 kJ)
Calories from fat	127.56 Kcal
		% Daily Value*
Total Fat	14.17g	32%
Cholesterol	32.24mg	16%
Sodium	202.19mg	12%
Potassium	287.62mg	9%
Total Carbs	9.5g	5%
Sugars	1.7g	10%
Dietary Fiber	1.6g	9%
Protein	5.81g	17%
Vitamin C	18.6mg	45%
Vitamin A	0.8mg	40%
Iron	1mg	8%
Calcium	183.9mg	27%

* 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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Recipe Tags

Weightwatchers Points

6.6

Points
7

PointsPlus

Good Points

saturated fat free

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