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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 one ladle at a time, stirring constantly
  7. When rice is almost done, add squash back
  8. Finish with 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, squash: 18-20 min/100°C/Reverse/speed soft
  8. Add butter, cheese, seasonings: 2 min/37°C/Reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Toast the rice well for better texture
  2. Use hot broth for better absorption
  3. Don't overcook the squash - it should hold its shape
  4. Save some pasta water for adjusting consistency
  5. For extra flavor, add a splash of white truffle oil at the end
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