Autumn Butternut Squash Risotto (en)

Autumn Butternut Squash Risotto
Italian Prep: 20 minutes | Cook: 35 minutes
6
Dificuldade: Alta

Ingredientes

  • 1 medium, peeled and diced butternut squash
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6 cups vegetable broth
  • 1 medium, finely chopped onion
  • 3 cloves, minced garlic
  • 1/2 cup, grated parmesan cheese
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 8-10 fresh sage leaves
  • to taste salt
  • to taste black pepper
  • 1/4 teaspoon nutmeg

Método de Preparação

  1. Heat broth in a separate pot and keep warm
  2. In a large pan, sauté onion in olive oil until translucent
  3. Add butternut squash and cook for 5 minutes
  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. Cook for 20-25 minutes until rice is creamy
  8. Add butter, parmesan, and seasonings
  9. Garnish with crispy sage leaves
  1. Add squash to bowl: 10 sec/speed 5
  2. Set aside squash, add onion: 5 sec/speed 5
  3. Add oil: 3 min/120°C/speed 1
  4. Add rice: 2 min/120°C/reverse/speed 1
  5. Add wine: 2 min/120°C/reverse/speed 1
  6. Add squash and broth: 18 min/100°C/reverse/speed soft
  7. Add butter and cheese: 2 min/reverse/speed soft

Dicas

  1. Toast the rice well for better texture
  2. Use warm broth for better absorption
  3. Don't overcook the squash
  4. Let risotto rest for 2 minutes before serving
  5. Save some pasta water for adjusting consistency
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Ingredientes pesquisados

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Tabela nutricional

Calories385
Protein8g
Carbohydrates56g
Fat14g
Fiber4g
Sodium580mg
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