Butternut Squash Risotto

Butternut Squash Recipe

Ingredients

  • butter 30g

  • 1 onion

  • 1 Tbsp olive oil

  • 400g arborio rice

  • 1250 ML vegetable broth

  • 40 g grated parmesan cheese

  • sage leaves

  • 800 g butternut squash

  • ground black pepper

  • 12 leaves fresh sage

  • extra parmesan cheese, to serve

  • salt to taste

Instructions

  1. Sauté finely cut onion in an oven safe pan with oil. When it takes color, add the sage.

  2. Peel and cut the pumpkin into small cubes.

  3. Next, add the rice, pumpkin and vegetable broth into the pan.

  4. Cover and place the pan in a preheated oven at 400°F for 30 minutes.

  5. Take your pan out of the oven, uncover, and add your butter and Parmesan cheese. Stir well!

  6. Stir in the salt, and pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.

    Before serving season with salt and pepper and add a little sage and grated parmesan on top.

Recipe Notes

Pro Tip: A piece of crusty artisan bread or lightly browned toast can be the perfect combination for your risotto. Try sourdough bread or garlic toasted baguette to add extra flavor. Don't forget to spread some fresh herb butter to enhance the flavors even more!

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