Butternut Squash Risotto

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

Cook

mins
Difficulty
Prep

mins
serves

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)

NUTRITIONAL INFORMATION

Amount per serving

Energy (kcal)

426kcal

Energy (kJ)

1778kJ

Protein (g)

9.4g

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

1703kcal

7113kJ

37.7g

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

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Butternut Squash Risotto

WHAT YOU'LL NEED

NUTRITIONAL INFORMATION