Butternut Squash Risotto
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
9.4g
Energy (kJ)
1778kJ
Energy (kcal)
426kcal
Carbohydrate incl. fibre (g)
54.3g
Carbohydrate excl. fibre (g)
49.0g
Sugar (g)
5.6g
Fibre (g)
5.3g
Fat (g)
18.8g
Saturated fat (g)
4.9g
Unsaturated fat (g)
13.4g
Monounsaturated fat (g)
8.5g
Polyunsaturated fat (g)
1.3g
Trans fat (g)
0.0g
Cholesterol (mg)
9mg
Sodium (mg)
687mg
Salt (g)
1.71g
Vitamin A (IU)
20712IU
Vitamin C (mg)
42.4mg
Calcium (mg)
256mg
Iron (mg)
3.15mg
Potassium (mg)
852mg
Total
37.7g
7113kJ
1703kcal
217.3g
196.1g
22.3g
21.2g
75.4g
19.5g
53.7g
33.8g
5.1g
0.1g
34mg
2749mg
6.86g
82847IU
169.5mg
1022mg
12.58mg
3408mg
- 1 butternut squash, peeled and chopped into 2 cm pieces
- 3 tbsp olive oil
- 1/2 onion finely chopped
- 1/2 celery stick finely chopped
- 2 garlic cloves, crushed
- 1 Knorr Vegetable Stock Pot
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 140 g Arborio rice
- 70 ml white wine
- 500 ml boiling water
- 25 g Flora Buttery
- 50 g Parmesan, grated or a similar vegetarian substitute)