Butternut Squash Risotto
with Cranberry Chutney
Meal details
Vegetarian
Dairy
Gluten Free
Refined Sugar Free
Chef's Favorite
Italian
Soy Free
Classic version : Herb Cranberry Turkey Loaf
Our Vegetarian Butternut Squash Risotto blends brown rice and cauliflower rice, delivering a unique texture and nutritious punch. It's brought to creamy perfection with a cashew sauce seasoned with Pecorino and Mascarpone cheeses. A sweet & tangy house-made Cranberry Chutney adds a delightful contrast to the dish.
Nutrition details
- Calories
- 520
- Total Fat
- 24g
- Total Carbs
- 62g
- Protein
- 18g
- Saturated Fat
- 7g
- Dietary Fiber
- 8g
- Natural Sugars
- 11g
- Sodium
- 560mg
Allergens
Milk, Tree nuts
Ingredient list
butternut squash
brown rice
yellow jumbo onion
crimini mushrooms
yukon gold potato
apple juice
green cabbage
kale
olive oil
almond flour
pumpkin seeds
rolled oats
agave
salt
nutritional yeast
fresh ginger
black ground pepper
ground cinnamon
Cauliflower Rice
shallot
mascarpone cheese (cows milk and cream, citric acid)
pecorino cheese (sheep milk (pasteurized), cultures, rennet, salt)
cranberries
sherry wine
peeled garlic
orange zest
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