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
- Heat broth in a saucepan and keep warm
- In a large pan, sauté butternut squash until tender, remove and set aside
- In the same pan, sauté onion and garlic in olive oil
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Add broth gradually, stirring constantly until absorbed
- Continue adding broth until rice is creamy and al dente
- Stir in butternut squash, butter, parmesan, and seasonings
- Garnish with crispy sage leaves
- Add squash, cut in chunks: 12 min/120°C/speed 1
- Remove and set aside
- Without cleaning bowl, add onion and garlic: 3 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/Reverse/speed soft
- Add wine: 2 min/120°C/Reverse/speed soft
- Add broth, butternut squash: 18-20 min/100°C/Reverse/speed soft
- Add butter, cheese, seasonings: 2 min/Reverse/speed soft
Dicas
- Toast sage leaves in butter for a crispy garnish
- Use warm broth for better absorption
- Don't wash the rice before cooking
- Keep stirring consistently for creamier texture
- Let rest for 2 minutes before serving
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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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