Simple Butternut Risotto Recipe

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Ingredients:

Serving

1 small onion, chopped
2 sprigs thyme, chopped
250 g butternut squash, peeled and diced (or pumpkin)
200 g arborio rice (no substitute please)
600 ml hot vegetable stock
2 tbsp parmesan cheese, grated (or grano padano)
1 tbsp olive oil

Directions:

Fry the onion in oil until just transluscent.
Add thyme, squash and rice, stir until rice is well coated with the oil.
Add 2 ladles of hot stock and bring to a simmer.
Cook stirring almost constantly until most of the stock is absorbed.
Add the rest of the stock one or two ladles at a time until each addition is almost absorbed until the squash is tender and the rice is creamy and al dente.
Season to taste.
Scatter each of the 4 servings with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	268.19 Kcal (1123 kJ)
Calories from fat	42.53 Kcal
		% Daily Value*
Total Fat	4.73g	7%
Cholesterol	2.2mg	1%
Sodium	248.12mg	10%
Potassium	248.68mg	5%
Total Carbs	46.84g	16%
Sugars	5.14g	21%
Dietary Fiber	2.1g	8%
Protein	5.25g	11%
Vitamin C	15mg	25%
Vitamin A	0.6mg	21%
Iron	3.2mg	18%
Calcium	74.4mg	7%

Amount Per 100 g
Calories	93.69 Kcal (392 kJ)
Calories from fat	14.86 Kcal
		% Daily Value*
Total Fat	1.65g	7%
Cholesterol	0.77mg	1%
Sodium	86.68mg	10%
Potassium	86.87mg	5%
Total Carbs	16.36g	16%
Sugars	1.8g	21%
Dietary Fiber	0.73g	8%
Protein	1.83g	11%
Vitamin C	5.2mg	25%
Vitamin A	0.2mg	21%
Iron	1.1mg	18%
Calcium	26mg	7%

* 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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