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Recipes · Italian · en

Butternut Squash Risotto

Butternut Squash Risotto
Prep 15 minutes · Cook 35 minutes · 4 servings
Medium
Ingredients

What you need.

4 servings
  • butternut squash (peeled and cubed)1
  • cups Arborio rice1.5
  • onion (diced)1
  • garlic cloves3
  • cups vegetable broth5
  • cup white wine1/2
  • cup parmesan cheese1/2
  • butter2 tbsp
  • olive oil2 tbsp
  • sage1 tsp
  • salt and pepper
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Preparation

How to cook.

Prep 15 minutes Cook 35 minutes 4 servings
  1. Roast squash at 400°F for 25 mins. 2. Sauté onion and garlic. 3. Add rice, toast 2 mins. 4. Add wine, stir until absorbed. 5. Add broth gradually, stirring constantly. 6. Mix in roasted squash, cheese, butter, sage. 7. Season and serve.
  1. Chop onion and garlic 5 sec/speed 5. 2. Add oil, sauté 3 min/120°C/speed 1. 3. Add rice, toast 2 min/120°C/reverse/speed 1. 4. Add wine, cook 2 min/100°C/reverse/speed 1. 5. Add broth, squash, cook 18 min/100°C/reverse/speed 1. 6. Add cheese, butter, sage, mix 30 sec/reverse/speed 2.

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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 the rice well for nutty flavor. 4. Save some squash cubes for garnish. 5. Can substitute sage with thyme or rosemary.
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