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 one ladle at a time, stirring constantly
- When rice is almost done, add squash back
- Finish with 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, squash: 18-20 min/100°C/Reverse/speed soft
- Add butter, cheese, seasonings: 2 min/37°C/Reverse/speed soft
Dicas
- Toast the rice well for better texture
- Use hot broth for better absorption
- Don't overcook the squash - it should hold its shape
- Save some pasta water for adjusting consistency
- For extra flavor, add a splash of white truffle oil at the end
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