Preheat the oven to 200 degrees C.
Peel the Butternut squash, remove the seeds, and cut it into 3/4-inch cubes and place on a baking tray.
prepare stock, by dissolving stock cube in boiling water.
Toss Butternut squash with the olive oil, pinch salt (optional), and Ground pepper then Roast for 50-60 minutes, tossing once, Cook until tender. (optional) Sprinkle Italian Mixed Herbs before putting in the oven
Meanwhile, In a heavy-bottomed pot, melt the butter and saute the bacon, onion and Garlic on medium heat for 10 minutes, until the Onions are translucent but not browned.
Add the rice and stir thoroughly ensuring that it is fully coated with the cooking juices.
Add the wine and cook for 2 minutes.
Reduce heat to low, then add 2 full ladles of stock to the rice plus the saffron, Ground pepper, and Italian seasoning (optional) to season, Stir and leave to simmer with the lid on until the stock is absorbed, This could take 5 to 10 minutes.
Repeat previous step, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 50 minutes total. Take Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 30.9mg||10 %|
|Sodium 158.8mg||5 %|
|Potassium 346.9mg||9 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 37.5g|
|Protein 6.4g||9 %|
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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.
Calories per serving: 319
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