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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, salt, and pepper 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 to taste and serve hot
  1. Place squash in Varoma, set aside
  2. Add onion and garlic to bowl, chop 5 sec/speed 5
  3. Add butter and oil, sauté 3 min/120°C/speed 1
  4. Add rice, toast 2 min/120°C/reverse/speed 1
  5. Add wine, cook 2 min/100°C/reverse/speed 1
  6. Add broth, place Varoma on top, cook 16 min/100°C/reverse/speed 1
  7. Fold in squash, parmesan, and seasonings
  8. 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. Toast sage leaves in butter for garnish
  4. Save some squash cubes for topping
  5. Can be made with pumpkin instead of butternut squash
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