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Chicken, Butternut Squash and Toasted Pine Nut Risotto

Chicken, Butternut Squash and Toasted Pine Nut Risotto
4.5 254 ratings
Prep. 20 min
Total 45 min
4 portions
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Ingredients

  • pine nuts
    50 g
  • Parmesan cheese cut in pieces (2 cm)
    40 g
  • fresh parsley cut in pieces
    20 g
  • onion halved
    60 g
  • butternut squash peeled, cut in pieces (2 cm)
    300 g
  • olive oil
    20 g
  • dry white wine
    150 g
  • risotto rice
    250 g
  • fresh sage leaves to taste
    10 - 12
  • liquid chicken stock
    600 g
  • fine sea salt
    1 ½ tsp
  • ground black pepper or to taste
    ¼ tsp
  • cooked chicken meat (see tip), cut in pieces (2 cm)
    200 g
  • unsalted butter diced
    20 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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