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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 453.7
  • Total Fat: 6.1 g
  • Cholesterol: 6.1 mg
  • Sodium: 336.9 mg
  • Total Carbs: 88.7 g
  • Dietary Fiber: 8.2 g
  • Protein: 14.1 g

View full nutritional breakdown of Butternut Squash, Pea and Sage Risotto. calories by ingredient
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Butternut Squash, Pea and Sage Risotto.

Submitted by: SCAREWALDORF

Introduction

Taken from the Women's Marathon Training Guide. Packed with vitamins A and C to aid recovery and providing a dose of carbs and Protein for refueling and repair. Taken from the Women's Marathon Training Guide. Packed with vitamins A and C to aid recovery and providing a dose of carbs and Protein for refueling and repair.
Number of Servings: 3

Ingredients

    600g Butternut squash
    2 tsp olive oil
    1 onion finely chopped
    1 garlic clove, chopped
    200g risotto rice
    600ml hot vegetable stock
    100g cooked peas
    5 sage leaves chopped.

Tips

You can add Parmesan cheese, although this isn't in the nutrition information. 25g of grated cheese should be ok.


Directions

-Preheat the oven to 200C/Gas Mark 6. Slice the squash in half, deseed and cut into 2cm cubes. Place on a baking tray with a tsp of olive oil and salt and pepper to taste. Cook for 10-15 mins and leave to cool slightly.

-In a large saucepan, add the remaining oil. On a low heat, cook onions til soft and the add the garlic and cook for a remaining minute. Add the rice and stir continuously.

-When the rice turns translucent, add a ladle of hot stock, stirring until it has reduced before you add another ladle. Repeat until all stock is gone and the rice is cooked with a creamy texture. This can take 15-20 mins.

-Fold through the cooked peas and half the squash, the mash gently with a fork before adding the rest of the squash and sage.

Serving Size: Serves 3






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