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Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto
Prep 20 minutes · Cook 45 minutes · 6 servings
High
Ingredients

What you need.

6 servings
  • butternut squash1 medium, peeled and cubed
  • arborio rice2 cups
  • white wine1/2 cup
  • vegetable broth6 cups
  • onion1 medium, finely chopped
  • garlic3 cloves, minced
  • parmesan cheese1/2 cup, grated
  • butter3 tablespoons
  • olive oil2 tablespoons
  • sage leaves8-10 fresh
  • saltto taste
  • black pepperto taste
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Preparation

How to cook.

Prep 20 minutes Cook 45 minutes 6 servings
  1. Preheat oven to 400°F
  2. Toss butternut squash with olive oil, roast for 25 minutes
  3. In a large pot, sauté onion and garlic in butter
  4. Add rice and toast for 2 minutes
  5. Add wine and stir until absorbed
  6. Gradually add hot broth, stirring constantly
  7. When rice is creamy, fold in roasted squash
  8. Add parmesan and season
  9. Garnish with crispy sage leaves
  1. Add onion and garlic, chop 5 sec/speed 5
  2. Add butter, sauté 3 min/120°C/speed 1
  3. Add rice, toast 2 min/120°C/reverse/speed 1
  4. Add wine, cook 2 min/100°C/reverse/speed 1
  5. Add broth, cook 18 min/100°C/reverse/speed 1
  6. Fold in roasted squash and parmesan
  7. Mix 30 sec/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Toast the rice well for better flavor
  2. Use hot broth for better absorption
  3. Don't overcook the squash - it should hold its shape
  4. Save some pasta water for adjusting consistency
  5. Fry sage leaves in butter for crispy garnish
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