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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, toast for 2 minutes
  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 crispy sage leaves
  8. Season and serve hot
  1. Chop onion and garlic: 5 sec/speed 5
  2. Add butter and sauté: 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 squash and broth: 18-20 min/100°C/reverse/speed 1
  6. Add cheese and seasonings: 2 min/100°C/reverse/speed 1

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Toast the rice well for better texture
  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. Garnish with fried sage leaves for extra flavor
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