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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. Finish with parmesan, butter, and crispy sage leaves
  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/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Keep broth hot while adding to risotto
  2. Don't wash the rice before cooking
  3. Stir constantly for creamier texture
  4. Let risotto rest for 2 minutes before serving
  5. For extra luxury, add a splash of cream at the end
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