Chicken, Butternut Squash and Toasted Pine Nut Risotto

Chicken, Butternut Squash and Toasted Pine Nut Risotto

4.2 11 ratings

Prep. 20 min

Total 45 min

2 portions

Ingredients

pine nuts
25 g
Parmesan cheese cut in pieces (2 cm)
20 g
fresh parsley cut in pieces
10 g
onion halved
30 g
butternut squash peeled, cut in pieces (2 cm)
150 g
olive oil
20 g
dry white wine
75 g
risotto rice
130 g
fresh sage leaves to taste
5 - 6
liquid chicken stock
300 g
fine sea salt
¾ tsp
ground black pepper or to taste
¼ tsp
cooked chicken meat (see tip), cut in pieces (2 cm)
100 g
unsalted butter diced
10 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1106.4 mg

Protein 25.5 g

Calories 2832.4 kJ / 677 kcal

Fat 29.3 g

Fibre 3.6 g

Saturated Fat 7.4 g

Carbohydrates 72.1 g

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