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Winter Butternut Squash Risotto

Winter Butternut Squash Risotto
Prep 20 minutes · Cook 35 minutes · 4 servings
Medium
Ingredients

What you need.

4 servings
  • cups Arborio rice1.5
  • medium butternut squash, diced1
  • onion, finely chopped1
  • cloves garlic, minced3
  • cups vegetable broth4
  • cup white wine1
  • cup grated Parmesan cheese1/2
  • butter2 tbsp
  • olive oil2 tbsp
  • fresh sage, chopped1 tsp
  • Salt and pepper to taste
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Preparation

How to cook.

Prep 20 minutes Cook 35 minutes 4 servings
  1. Roast butternut squash with olive oil at 400°F for 25 minutes
  2. Sauté onion and garlic in butter until translucent
  3. Add rice and toast for 2 minutes
  4. Add wine and stir until absorbed
  5. Gradually add hot broth, stirring constantly
  6. When rice is almost done, add roasted squash
  7. Finish with Parmesan and sage
  1. Add onion and garlic, chop 5 sec/speed 5
  2. Add butter, sauté 3 min/120°C/speed 1
  3. Add rice, 1 min/120°C/reverse/speed 1
  4. Add wine, 2 min/120°C/reverse/speed 1
  5. Add broth and squash, 18 min/100°C/reverse/speed 1
  6. Add cheese and sage, mix 30 sec/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 rice - it should be al dente
  3. Let risotto rest for 2 minutes before serving
  4. Save some butternut squash cubes for garnish
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