Butternut Squash Risotto
Prepare a creamy risotto with roasted butternut squash, arborio rice, and parmesan cheese, cooked slowly with vegetable broth and finished with fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Butternut Squash (peeled, seeded, and diced) | 1 | Kg |
| Arborio Rice (uncooked) | 400 | Grams |
| Vegetable Broth (kept warm) | 1.5 | Liters |
| Parmesan Cheese (grated) | 100 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| White Wine (dry) | 150 | Milliliters |
| Butter (unsalted) | 50 | Grams |
| Sage (fresh, leaves only) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the roasted butternut squash, butter, and grated parmesan cheese. Mix well to combine.
- Season with salt and pepper to taste. Garnish with fresh sage leaves before serving.
Kitchen equipment
LadleOven-safe Baking Dish