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Butternut Squash Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.4317
Energy (kCal)253.17
Carbohydrates (g)28.2984
Total fats (g)14.8737
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat broth until almost boiling, then reduce to a simmer. | 2. In a large skillet, heat butter. Add onions and cook 1-2 minutes, until soft. Add rice, and stir until well coated. Pour in wine and stir until it is absorbed by the rice. | 3. Add squash and 1 ladle of broth. Continue to feed broth to the mixture until the squash is softened and the rice is al dente. | 4. Add salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    green onion 1 cup 19.17 4.0754 0.6887 0.3337
    garlic clove 4 crushed - - - -
    arborio rice 3 cups - - - -
    vegetable broth 2 quarts - - - -
    white wine 1 cup - - - -
    butternut squash 1 cups diced 63.0 16.366 1.4 0.14

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



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