Risotto con Zucca Recipe

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Risotto con Zucca
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Ingredients:

Directions:

  1. In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
  2. Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.87 Kcal (1109 kJ)
Calories from fat 185.89 Kcal
% Daily Value*
Total Fat 20.65g 32%
Cholesterol 46.98mg 16%
Sodium 294.63mg 12%
Potassium 419.14mg 9%
Total Carbs 13.84g 5%
Sugars 2.48g 10%
Dietary Fiber 2.33g 9%
Protein 8.46g 17%
Vitamin C 27.1mg 45%
Vitamin A 1.2mg 40%
Iron 1.5mg 8%
Calcium 267.9mg 27%
Amount Per 100 g
Calories 181.76 Kcal (761 kJ)
Calories from fat 127.56 Kcal
% Daily Value*
Total Fat 14.17g 32%
Cholesterol 32.24mg 16%
Sodium 202.19mg 12%
Potassium 287.62mg 9%
Total Carbs 9.5g 5%
Sugars 1.7g 10%
Dietary Fiber 1.6g 9%
Protein 5.81g 17%
Vitamin C 18.6mg 45%
Vitamin A 0.8mg 40%
Iron 1mg 8%
Calcium 183.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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