Kabocha Squash Risotto with Sage and Pine Nuts recipes

Kabocha Squash Risotto with Sage and Pine Nuts recipes
12 Ingredients
  • 4 tablespoons olive oil, divided
  • 1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups)
  • sea salt
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon Sherry wine vinegar
  • 2 onions, chopped (about 3 cups)
  • 3 1/2 cups good-quality canned vegetable broth (such as Swanson)
  • 1 1/2 cups arborio rice or medium-grain rice
  • 1/4 cup medium-dry Sherry or Marsala
  • 3/4 cup pine nuts, toasted, divided
  • parmesan cheese
  • 4 ounces crisply cooked coarsely crumbled thinly sliced pancetta (optional)
Nutrition
452
23% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

33% 21

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 7

Carbs

20% 60

Carbs (net)

- 56

Fiber

16% 4

Sugars

- 7

Sugars, added

- 0

Protein

15% 7

Cholesterol

- 0

Sodium

23% 556

Calcium

9% 86

Magnesium

24% 101

Potassium

12% 559

Iron

14% 2

Zinc

18% 2

Phosphorus

29% 200

Vitamin A

50% 447

Vitamin C

26% 23

Thiamin (B1)

19% 0

Riboflavin (B2)

8% 0

Niacin (B3)

17% 3

Vitamin B6

26% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

28% 4

Vitamin K

32% 39

Sugar alcohols

- 0

Water

- 282
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