Butternut squash and beetroot risotto
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INGREDIENTS
- 150 g Arborio rice
- 500 g Butternut squash ; cut into 1 cm cubes
- 1 beetroot ; shaved into slivers
- 1 onion ; diced
- 100 g peas
- 2 tbsp butter
- 1/2 tsp Chili powder
- 1 tsp Smoked paprika
- 600 ml Vegetable stock
- Thyme
- Parsley
- Lemon juice
INSTRUCTIONS
Sautee onions, butternut squash, and beets in butter. Add chili powder and smoked paprika. Add rice and fry till translucent. Add stock a little at a time till rice almost cooked. Add peas, parsley, thyme, and lemon juice to finish. Season to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (786g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 583 | ||
| Calories from Fat: 114 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.7g | 17 % | |
| Saturated Fat 7.6g | 38 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 30.5mg | 9 % | |
| Sodium 1325.4mg | 46 % | |
| Potassium 1314.1mg | 35 % | |
| Total Carbohydrate 109.7g | 32 % | |
| Dietary Fiber 12.3g | 49 % | |
| Sugars, other 97.4g | ||
| Protein 11.7g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 583
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