Chicken, Butternut Squash and Toasted Pine Nut Risotto

Chicken, Butternut Squash and Toasted Pine Nut Risotto

4.5 258 ratings

Prep. 20 min

Total 45 min

4 portions

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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