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Ingredients
US|METRIC
2 SERVINGS
- 120 grams risotto rice (arborio)
- 1 Tbsp. olive oil
- 1 tsp. fresh thyme (or dried)
- 1 onion (small)
- 1 clove garlic
- 1 liter vegetable stock
- 2 cups butternut squash (roasted)
- 1 handful spinach (torn)
- salt
- pepper
- 1 Tbsp. butter
- Parmesan (to serve)
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Directions
- Place the stock in a pot and turn the heat on low. When adding the stock to the rice, it's really important that the stock is not cold.
- Heat the olive oil in a heavy bottomed pot, add the finely chopped onion, minched garlic and thyme. Cook on a low heat for 5 minutes until translucent.
- Add the rice and half the butternut squash and coat in the onion mixture. Cook for 1 minute before adding one ladle of stock. Stirring constantly, let the rice absorb the stock completely before adding another ladel.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium2550mg106% |
Potassium740mg21% |
Protein10g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate78g26% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A340% |
Vitamin C60% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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