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Ingredients
US|METRIC
4 SERVINGS
- 700 grams butternut squash (piece of)
- 2 liters vegetable stock (low-salt, I used Kallo)
- 4 slices porcini mushroom (dried)
- 2 1/2 Tbsp. olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 6 sage leaves (finely chopped, plus extra leaves to garnish)
- 2 thyme sprigs
- 350 grams carnaroli rice (or arborio rice)
- 100 mL dry white wine
- parsley (handful flatleaf, chopped)
- 50 grams Parmesan (or vegetarian alternative, grated)
- 2 Tbsp. mascarpone (light)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol10mg3% |
Sodium2210mg92% |
Potassium880mg25% |
Protein14g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate104g35% |
Dietary Fiber10g40% |
Sugars10g |
Vitamin A410% |
Vitamin C80% |
Calcium40% |
Iron45% |
* 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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