Italian
Prep: 20 minutes | Cook: 40 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
- Roast butternut squash with olive oil, salt, and pepper at 400°F for 25 minutes
- In a large pan, sauté onion in butter until translucent
- Add garlic and rice, toast for 2 minutes
- Add wine and stir until absorbed
- Gradually add hot broth, one ladle at a time, stirring constantly
- When rice is almost done, fold in roasted squash
- Add parmesan, nutmeg, and crispy sage leaves
- Season to taste and serve hot
- Place squash in Varoma, set aside
- Add onion and garlic to bowl, chop 5 sec/speed 5
- Add butter and oil, sauté 3 min/120°C/speed 1
- Add rice, toast 2 min/120°C/reverse/speed 1
- Add wine, cook 2 min/100°C/reverse/speed 1
- Add broth, place Varoma on top, cook 16 min/100°C/reverse/speed 1
- Fold in squash, parmesan, and seasonings
- Mix 30 sec/reverse/speed 2
Dicas
- Use hot broth for better absorption
- Don't overcook the rice - it should be al dente
- Toast sage leaves in butter for garnish
- Save some squash cubes for topping
- Can be made with pumpkin instead of butternut squash
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
Avaliação atual: 0,0 (0 votos)
Ingredientes pesquisados
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Tabela nutricional
| Calories | 385 |
| Protein | 8g |
| Carbohydrates | 56g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 580mg |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo