Butternut squash & sage risotto

"A satisfying veggie supper that gives a basic risotto recipe an autumnal twist"
Prep time:
10 min
Cook time:
40 min
Servings:
4 people

Health Score

High
Medium
Low
8.2 / 10
High score

Glycemic Index

Index
66
Moderate
Load
64
High

Nutrition per serving:

Calories609.00 kcal30%
Fat24.00 g34%
Carbs87.00 g33%
Sugars17.00 g19%
Protein15.00 g30%
Sodium1.00 mg0%
Fiber8.00 g29%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
66
Moderate
Glycemic Load
64
High

Ingredients

1kg butternut squash, peeled and cut into bite-size chunks
3 tbsp olive oil
bunch of sage, leaves picked, half roughly chopped, half left whole
1½l vegetable stock
50g butter
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan or vegetarian alternative, finely grated

Directions

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