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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit. | 2. Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli. | 3. When soft and translucent, tip into a casserole dish and add the mashed butternut squash. | 4. Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed. | 5. Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes. | 6. Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	500	g		225.0	58.45	5.0	0.5
mushroom	250		sliced	-	-	-	-
green chili	1		chopped	60.0	14.19	3.0	0.3
onion	3		chopped	132.0	30.822	3.63	0.33
parmesan cheese	100			29600.0	3200.0	3200.0	400.0
vegetable stock	2	liters		93.4113	17.3745	4.4837	1.3078
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
sage	2	teaspoons		-	-	-	-
salt pepper				-	-	-	-
arborio rice	500			-	-	-	-
green pepper	1			29.8	6.9136	1.2814	0.2533
white wine	250			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.