Butternut Squash Risotto

Oozy rice with hearty squash and Parmesan cheese, this is a vegetarian risotto dish that everyone will enjoy.

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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)