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Chicken, Butternut Squash and Toasted Pine Nut Risotto

Chicken, Butternut Squash and Toasted Pine Nut Risotto
4.1 10 ratings
Prep. 20 min
Total 45 min
2 portions
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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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