Inside the Rustic Kitchen · by Emily★ 5.0 (5)
Butternut Squash Risotto With Thyme
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 30%
CARBS 69G68% OF CAL
3G FIBER7G SUGAR59G OTHER
FAT 11G23% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash risotto with thyme, garlic, and Parmesan. Rich, warming, and perfectly suited for autumn and winter dinners.
mainitaliangluten free
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups (500g) Butternut Squash
- 1 Clove Garlic
- 2 Shallots
- 2 tbsp (50g) Butter
- 12 oz (350g) Arborio Rice
- 6 cups (1.5 litres) Chicken Stock
- 3 sprigs Thyme
- 1 tbsp Mascarpone
- 1 cup (40g) Parmesan, freshly grated
- Salt and Pepper (to season)
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 30%
CARBS 69G68% OF CAL
3G FIBER7G SUGAR59G OTHER
FAT 11G23% OF CAL
3G SAT7G 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
- 5m
- Cook
- 35m
- Sodium
- 576mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.