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Squash risotto with Taleggio and oregano
GOURMET TRAVELLER12Ingredients
50Minutes
600Calories
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Ingredients
US|METRIC
5 SERVINGS
- 40 grams butter
- 4 shallots (golden, finely chopped)
- 4 garlic cloves (thinly sliced)
- 280 grams risotto rice
- 60 mL dry white wine (or vermouth)
- 850 mL chicken stock
- 3 yellow squash (thinly sliced)
- 2 zucchini (thinly sliced)
- 2 Tbsp. crème fraîche
- 50 grams grated Parmesan (finely)
- 140 grams taleggio (broken into pieces)
- 2 Tbsp. oregano (coarsely chopped, to serve)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium700mg29% |
| Potassium1370mg39% |
| Protein26g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C100% |
| Calcium45% |
| Iron20% |
* 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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