Risotto with Squash, Pine Nuts and Sage

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Risotto with Squash, Pine Nuts and Sage
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 kcal(21 %)
Protein11.62 g(12 %)
Fat27.56 g(24 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage2.64 g(9 %)
Vitamin A127.7 mg(15,963 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.53 mg(21 %)
Vitamin B₆0.48 mg(34 %)
Folate55.9 μg(19 %)
Pantothenic acid0.63 mg(11 %)
Biotin2.16 μg(5 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C24.46 mg(26 %)
Potassium429.98 mg(11 %)
Calcium242.44 mg(24 %)
Magnesium36.19 mg(12 %)
Iron1.34 mg(9 %)
Iodine0.75 μg(0 %)
Zinc1.5 mg(19 %)
Saturated fatty acids11.32 g
Cholesterol50.55 mg
Author of this recipe:
How healthy are the main ingredients?
NutmegFeta cheese

Ingredients

for
4
Ingredients
18 ounces
Squash (e. g. butternut, muscat, diced)
3 tablespoons
Nutmeg (freshly grated)
1
small box Saffron (0.1 g)
4 cups
1
onion (finely diced)
2 tablespoons
1 ½ cups
risotto rice (Arborio)
cup
2 sprigs
2 tablespoons
5 ounces
Feta cheese (crumbled)
Sage (to garnish)

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Mix the diced squash with 1-2 tbsp oil. Season with salt, ground black pepper and nutmeg. Transfer to the baking tray and bake in the oven for around 20 minutes until soft.
3.
Dissolve the saffron in 3-4 tbsp hot stock.
4.
Fry the onion in 2 tbsp butter and the remaining oil until translucent. Add the rice and fry together until it sizzles gently. Deglaze with the wine and allow to evaporate. Pour over the saffron stock and add the sage. Put the stock on to simmer and add to the risotto a ladleful at a time. Continue in this way for 15-20 minutes, stirring occasionally, until the rice is cooked but retains a slight bite.
5.
Add the pine nuts to the squash in the oven for the last 5 minutes and roast until light golden.
6.
Mix half of the feta and the remaining butter through the risotto. Remove the sage and arrange the risotto on warmed plates. Scatter the squash, pine nuts and feta over the risotto. Serve garnished with sage, if desired.