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Add a photoServings: 6
Ingredients
- Â Â basic risotto recipe (qv basic risotto recipe) using chicken or possibly vegetable stock
- Â Â spicy roasted squash (qv spicy roasted squash)
- 2 x heaped Tbsp. fresh thyme leaves 2 heaped Tbsp. mascarpone
Directions
- First of all roast your squash.
- Divide it in half.
- Remove the skin from one half and roughly chop the flesh.
- With the other half leaving the skin on chop slightly finer.
- At Stage 1 add in the thyme.
- At Stage 2 add in the batch of squash that has had the skin removed.
- At Stage 3 add in the rest of the squash (the batch with skin on) and the mascarpone.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 6 servings | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.68g | 0% |
| Protein 0.41g | 1% |
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