Roast Butternut Squash Risotto
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 80 kcal | 4% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 13.7 g | 5% |
| of which sugars | 3.0 g | 3% |
| Protein | 2.2 g | 4% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Risotto & Quinoa (Water, Risotto Rice, Onion, Yellow Split Peas, Quinoa, Chive, Garlic Purée), Butternut Squash (21%), Cabbage (11%), Water, Carrot, Onion, White Wine (3%), Kale (1.5%), Skimmed Cows' Milk, Cornflour, Garlic Purée, Regato Cheese (Cows' Milk), Lemon Juice, Double Cream (Cows' Milk), Salt, Parsley, Rapeseed Oil, Thyme, Rosemary, White Pepper, Nutmeg, Black Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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