Devices & Accessories
Chicken, Butternut Squash and Toasted Pine Nut Risotto
Prep. 20 min
Total 45 min
4 portions
Ingredients
-
pine nuts50 g
-
Parmesan cheese cut in pieces (2 cm)40 g
-
fresh parsley cut in pieces20 g
-
onion halved60 g
-
butternut squash peeled, cut in pieces (2 cm)300 g
-
olive oil20 g
-
dry white wine150 g
-
risotto rice250 g
-
fresh sage leaves to taste10 - 12
-
liquid chicken stock600 g
-
fine sea salt1 ½ tsp
-
ground black pepper or to taste¼ tsp
-
cooked chicken meat (see tip), cut in pieces (2 cm)200 g
-
unsalted butter diced20 g
Difficulty
easy
Nutrition per 1 portion
Sodium
1106.3 mg
Protein
25.3 g
Calories
2607.9 kJ /
623.3 kcal
Fat
24.4 g
Fibre
3.5 g
Saturated Fat
6.7 g
Carbohydrates
70 g
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