Butternut and Feta Risotto

60 mins (prep 30, cooking 30)
15 ingredients
3-4 servings
A college friend of mine who moved to England recommended this, as it was her and her housemate's favorite. Very very good, and creamy. (Hint: it is generally easier to cut the butternut into rough slices, removing the seeds, then slice it more finely after it's cooked. Peeling and chopping raw butternut is rather difficult unless you have a very good knife.)

Categories:  <-60-mins , pasta,-rice-and-grains , rice , gluten-free , main-dish , free-of... , one-dish-meal , time-to-make ,
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Serving Size (264.17 g)
Servings 3
Amount per Serving
Calories 417.33 Calories from Fat 156.78
% Daily Value *
Total Fat 17.42g 80.38%
Saturated Fat 5.36g 80.43%
Trans Fat 0.23g %
Cholesterol 15.24mg 15.24%
Sodium 108.89mg 13.61%
Total Carbohydrate 51.89g 51.89%
Dietary Fiber 4.04 g 48.53%
Sugars 3.3 g %
Protein 5.94g 35.65%
Vitamin A 6834.16IU% Vitamin C 7.15mg%
Calcium 50.47mg% Iron 1.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, chopped italian parsley, freshly grated parmesan cheese


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