Roasted Butternut Squash Risotto with Gorgonzola and Sage
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories378.2 kcal (19%)
Total Fat5.1 g (7%)
Carbs73 g (28%)
Sugars3.4 g (4%)
Protein9.9 g (20%)
Sodium1251.9 mg (63%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Roast the squash and garlic in a 180C fan oven for 25 mins. Toss and add 8 sage leaves, cook for a further 10 mins.
Step 2
Remove squash, garlic and leaves temporarily. Put on cooker and add rice. Dice 2 sage leaves and add to the pan with a bit of stock. Slowly add the rest of the stock. Add squash, peeled garlic and Gorgonzola. Garnish with sage.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
