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Autumn Butternut Squash Risotto

Autumn Butternut Squash Risotto
Prep 15 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 15 minutes Cook 40 minutes 6 servings
  1. Heat broth in a separate pot and keep warm
  2. In a large pan, sauté onion in olive oil until translucent
  3. Add butternut squash and cook for 5 minutes
  4. Add rice and toast for 2 minutes
  5. Add wine and stir until absorbed
  6. Add hot broth one ladle at a time, stirring constantly
  7. Continue adding broth until rice is creamy and al dente
  8. Stir in butter, parmesan, and nutmeg
  9. Garnish with fried sage leaves
  1. Add squash, cut in chunks: 8 sec/speed 5
  2. Add onion and garlic: 3 sec/speed 5
  3. Add oil: 3 min/120°C/speed 1
  4. Add rice: 2 min/120°C/reverse/speed soft
  5. Add wine: 2 min/120°C/reverse/speed soft
  6. Add broth: 18-20 min/100°C/reverse/speed soft
  7. Add butter and cheese: 2 min/90°C/reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Toast the rice well for better texture
  2. Use warm broth to maintain cooking temperature
  3. Don't overcook the squash - it should hold its shape
  4. Let risotto rest for 2 minutes before serving
  5. Save some butternut squash cubes for garnish
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