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Butternut Squash Risotto With Chicken And Arugula
CAROLINE'S COOKING15Ingredients
60Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. butternut squash (400g, peeled weight, diced small)
- 1 1/2 Tbsp. olive oil (divided)
- 1 Tbsp. butter
- 1/2 onion (diced)
- 1 clove garlic (finely chopped)
- salt
- pepper
- 1 1/2 cups risotto rice (arborio, 330g)
- 1/2 cup white wine (120ml)
- 3 cups stock
- 720 mL chicken
- 1 oz. arugula
- 30 grams rocket
- 1/2 cup Parmesan (grated)
- 3.5 oz. cooked chicken (100g)
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium830mg35% |
| Potassium1200mg34% |
| Protein58g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A220% |
| Vitamin C40% |
| Calcium25% |
| Iron40% |
* 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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