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Recipes · Italian · en

Butternut Squash Risotto

Butternut Squash Risotto
Prep 20 minutes · Cook 40 minutes · 6 servings
High
Ingredients

What you need.

6 servings
  • butternut squash1 medium, peeled and cubed
  • arborio rice2 cups
  • vegetable broth6 cups
  • white wine1/2 cup
  • onion1 medium, diced
  • garlic3 cloves, minced
  • butter4 tablespoons
  • parmesan cheese1 cup, grated
  • sage leaves8-10 fresh
  • olive oil2 tablespoons
  • saltto taste
  • black pepperto taste
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Preparation

How to cook.

Prep 20 minutes Cook 40 minutes 6 servings
  1. Roast butternut squash with olive oil at 400°F for 25 minutes
  2. Sauté onion and garlic in butter
  3. Add rice and toast for 2 minutes
  4. Add wine and let it absorb
  5. Gradually add hot broth, stirring constantly
  6. When rice is almost done, add roasted squash
  7. Finish with parmesan and crispy sage leaves
  1. Chop onion and garlic: 5 sec/speed 5
  2. Sauté with butter: 3 min/120°C/speed 1
  3. Add rice: 2 min/120°C/reverse/speed soft
  4. Add wine: 2 min/120°C/reverse/speed soft
  5. Add broth and squash: 18 min/100°C/reverse/speed soft
  6. Add cheese: mix 30 sec/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Keep broth hot while adding to risotto
  2. Don't wash the rice before cooking
  3. Stir constantly for creamier texture
  4. Use freshly grated parmesan
  5. Toast sage leaves in butter for garnish
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