Vikalinka · by Julia Frey of Vikalinka
Butternut Squash Risotto with Sage and Goat Cheese
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 29%
CARBS 80G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC71G OTHER8G TOTAL SUGAR
FAT 12G22% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with roasted butternut squash, finished with goat cheese and sage. It's rich and earthy, perfect for fall and winter.
mainitaliangluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200g/1cup g /1 cup butternut Squash
- 1 litre /4-4.5 cups chicken or Vegetable Stock
- 2 tbsp olive oil
- 1 onion (small, diced)
- 4 sage leaves (chopped)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 300 g /1.5 cups Arborio Rice
- 125 ml / 1/2 cup dry white wine
- salt to taste
- 2 tbsp mild goat cheese (or Cream Cheese)
- 4 tbsp Parmesan cheese
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 29%
CARBS 80G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC71G OTHER8G TOTAL SUGAR
FAT 12G22% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 637mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 97mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.