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Risotto with Roasted Winter Squash and Pumpkin


Risotto with Roasted Winter Squash and Pumpkin Recipe

Ingredients:
  • 1/2 small butternut squash peeled, cut in half, seeds removed
  • 1/2 small pie pumpkin, peeled, cut in half, seeds removed
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped thyme or marjoram leaves
  • 2 tablespoons unsalted butter
  • Sea salt and freshly ground black pepper to taste
  • 4 to 5 cups chicken broth
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice or Carnerolli rice
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 411kcal (21%)
Total Fat 15g (24%)
Saturated Fat 5g (27%)
Cholesterol 22mg (7%)
Total Carbohydrate 55g
Dietary Fiber 3g
Sugars 5g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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