Butternut squash risotto

 803 5
KCAL PER TOTAL SERVINGS
SERVING

Allergens

This recipe contains Barley (gluten), Milk

Ingredients

Ingredient Allergens Weight kcal

 Squash, butternut, raw - 1000g 360

 sage  (Sage, fresh) - 100g 119

 Butter, salted Milk 100g 744

 Cheese, Parmesan, fresh Milk 200g 830

 Barley, pearl, raw Barley (gluten) 500g 1800

 Stock gel - 100g 163

Total kcal 4016

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Notes

Food Safety Authority of Ireland, The Exchange, George's Dock, IFSC, Dublin 1, D01
P2V6
MenuCal Support: menucal@fsai.ie

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 This programme was developed by the Food Safety Authority of Ireland and is made available by them under licence.

MenuCal uses data from The UK Composition of Foods Integrated Dataset (CoF IDS - commonly referred to as 'McCance & Widdowson's'), data from the IUNA Irish Food
Composition Dataset (2011 Edition), Data from the French Food Composition Dataset (ANSES) & the USDA National Nutrient Database for Standard Reference (Release
25). Contains public sector information licensed under the Open Government Licence v2.0. Contains public sector data contained in the Ciqual French food composition
table version 2012 and licenced for use under the Licence Ouverte.

Fat absorption factors are from: 'Bognár, A. Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked
foods (dishes). Bundesforschungsanstalt für Ernährung, 2002.' And 'Bognár, A., and J. Piekarski. "Guidelines for recipe information and calculation of nutrient composition of
prepared foods (dishes)." Journal of food composition and analysis 13.4 (2000): 391-410.'

Average portion sizes are from the UK FSA Food Portion Sizes (3rd Edition, 2002): HMSO. © Crown Copyright 1998, IUNA Irish Food Portion Sizes database (Lyons 2013)
and FSAI Average Food Portion Sizes (2013).