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Autumn Butternut Squash Risotto

Autumn Butternut Squash Risotto
Prep 20 minutes · Cook 35 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 35 minutes 6 servings
  1. Heat broth in a saucepan and keep warm
  2. In a large pan, sauté butternut squash until tender, remove and set aside
  3. In the same pan, sauté onion and garlic in olive oil
  4. Add rice and toast for 2 minutes
  5. Add wine and stir until absorbed
  6. Add broth gradually, stirring constantly until absorbed
  7. Continue adding broth until rice is creamy and al dente
  8. Stir in butternut squash, butter, parmesan, and seasonings
  9. Garnish with crispy sage leaves
  1. Add squash, cut in chunks: 12 min/120°C/speed 1
  2. Remove and set aside
  3. Without cleaning bowl, add onion and garlic: 3 sec/speed 5
  4. Add oil: 3 min/120°C/speed 1
  5. Add rice: 2 min/120°C/Reverse/speed soft
  6. Add wine: 2 min/120°C/Reverse/speed soft
  7. Add broth, butternut squash: 18-20 min/100°C/Reverse/speed soft
  8. Add butter, cheese, seasonings: 2 min/Reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Toast sage leaves in butter for a crispy garnish
  2. Use warm broth for better absorption
  3. Don't wash the rice before cooking
  4. Keep stirring consistently for creamier texture
  5. Let rest for 2 minutes before serving
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