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Autumn Butternut Squash Risotto

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

What you need.

6 servings
  • butternut squash1 medium, peeled and diced
  • 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
  • nutmeg1/4 teaspoon
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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. In a large pan, sauté onion in butter until translucent
  3. Add garlic and rice, cook until rice is toasted
  4. Add wine and stir until absorbed
  5. Gradually add hot broth, one ladle at a time, stirring constantly
  6. When rice is almost done, fold in roasted squash
  7. Add parmesan, nutmeg, and seasoning
  8. Garnish with crispy sage leaves
  1. Place squash in basket, steam 15 min/Varoma/speed 1
  2. Sauté onion and garlic: 3 min/120°C/speed 1
  3. Add rice: 2 min/120°C/reverse/speed 1
  4. Add wine: 2 min/120°C/reverse/speed 1
  5. Add broth: 16-18 min/100°C/reverse/speed 1
  6. Mix in squash, cheese, and seasonings: 2 min/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use hot broth for better absorption
  2. Don't overcook the squash - it should hold its shape
  3. Toast sage leaves in butter for a crispy garnish
  4. Let risotto rest for 2 minutes before serving
  5. Save some pasta water for adjusting consistency
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