
Devices & Accessories
Chicken, Butternut Squash and Toasted Pine Nut Risotto
Prep. 20min
Total 45min
4 portions
Ingredients
-
pine nuts50 g
-
Parmesan cheese cut in pieces (2 cm)40 g
-
fresh parsley cut in pieces20 g
-
onion halved60 g
-
butternut squash peeled, cut in pieces (2 cm)300 g
-
olive oil20 g
-
dry white wine150 g
-
risotto rice250 g
-
fresh sage leaves to taste10 - 12
-
liquid chicken stock600 g
-
fine sea salt1 ½ tsp
-
ground black pepper or to taste¼ tsp
-
cooked chicken meat (see tip), cut in pieces (2 cm)200 g
-
unsalted butter diced20 g
Nutrition per 1 portion
Calories
623.3 kcal /
2607.9 kJ
Protein
25.3 g
Fat
24.4 g
Carbohydrates
70 g
Fiber
3.5 g
Saturated fat
6.7 g
Sodium
1106.3 mg
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