Italian Rice with Blue Cheese and Squash

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Italian Rice with Blue Cheese and Squash
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 kcal(20 %)
Protein12.16 g(12 %)
Fat20.63 g(18 %)
Carbohydrates40.69 g(27 %)
Sugar added0 g(0 %)
Roughage2.34 g(8 %)
Vitamin A126.22 mg(15,778 %)
Vitamin D0 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.32 mg(23 %)
Folate52.3 μg(17 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.64 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.58 mg(40 %)
Potassium393.09 mg(10 %)
Calcium233.51 mg(23 %)
Magnesium32.05 mg(11 %)
Iron1.4 mg(9 %)
Zinc0.41 mg(5 %)
Saturated fatty acids7.87 g
Cholesterol29.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
Squash (butternut, finely diced)
3 tablespoons
1
Leek (white part only, finely chopped)
2 cloves
garlic (finely chopped)
1 ⅔ cups
cup
1
unwaxed Orange (zest and juice)
3 ½ cups
chicken stock (or vegetable stock)
1 cup
1 tablespoon
freshly chopped thyme
freshly ground peppers

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Arrange the diced squash on a baking tray. Mix with 2 tbsp oil and season with salt and ground black pepper. Roast in the oven for around 25 minutes until golden.
3.
Fry the leek and garlic in the remaining oil for 1-2 minutes without covering. Stir in the rice, fry together until translucent then deglaze with the wine and orange juice. Allow the liquid to be absorbed by the rice.
4.
Cover with stock. Stirring from time to time, allow the liquid to be absorbed by the rice then cover again with stock. Continue in this way until the risotto is creamy while the rice retains a slight bite (approx. 20 minutes).
5.
Stir in the orange zest, Gorgonzola and thyme. Finally, fold in the squash, season to taste with salt and ground black pepper, and serve.