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Squash, leek and lemon risotto with Caerphilly
LOVE FOOD12Ingredients
10Minutes
780Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams butternut squash (or pumpkin, peeled and cut into chunks)
- 1 handful fresh sage leaves
- 2 Tbsp. olive oil
- 2 Tbsp. pine nuts
- 50 grams butter
- 3 leeks (medium British, trimmed and finely sliced)
- 2 garlic cloves (crushed)
- 300 grams risotto rice (Arborio)
- 100 mL dry white wine
- 1.2 liters chicken stock (or vegetable stock)
- 1 lemon (zested then cut into wedges)
- 100 grams cheese (Caerphilly, crumbled, or you can use Wensleydale, Cheshire or even grated cheddar)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium680mg28% |
| Potassium1070mg31% |
| Protein24g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A310% |
| Vitamin C90% |
| Calcium35% |
| Iron35% |
* 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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