A creamy risotto with diced butternut squash, sage and parmesan. Serves 4.
1,200ml
1piece
about half a medium squash500g
6leaf
for frying; cold, cubed, to finish60g
300g
100ml
finely grated50g
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200ml | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 500g | about half a medium squash | — | |
| 4 | | 6leaf | — | — | |
| 5 | | 60g | for frying; cold, cubed, to finish | — | |
| 6 | | 300g | — | — | |
| 7 | | 100ml | — | — | |
| 8 | | 50g | finely grated | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 1pinch | — | — |
Pour the stock into the medium saucepan.
Vegetable stock · 1,200 ml
Bring to a gentle simmer, then keep it hot over a very low heat.
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the squash on the board.
Butternut squash · 500 gPeel it with the peeler and scoop out the seeds with the spoon.
Lay the sage leaves on the board.
Fresh sage leaves · 6 leafPut 30 g of the butter in the large saucepan.
Unsalted butter · 30 g
Melt it over a medium heat.
Add the onion and sage and fry gently for about 7 minutes, stirring, until soft but not brown.
Add the rice and stir for about 2 minutes, until the grains look glassy at the edges.
Arborio rice · 300 gPour in the wine and stir until it has been absorbed.
Dry white wine · 100 mlAdd the squash and stir it through the rice.
Add the hot stock a ladleful at a time, stirring often and letting each be almost absorbed before the next, for about 18 minutes, until the rice is just tender but still has a little bite; keep a little stock back.
Take the pan off the heat and add the rest of the butter.
Unsalted butter · 30 gAdd the parmesan and beat with the wooden spoon for 1 minute, until creamy; add a splash of stock if it is stiff.
Parmesan · 50 gTaste and add the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchCover and leave to rest for 1 minute.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,200 ml | | Pour the stock into the medium saucepan.⏱ 15sResultVegetable stock |
| 2 | — | | Bring to a gentle simmer, then keep it hot over a very low heat.⏱ 5 minResultHot stockused in step 20 |
| 3 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 4 | White onionstep 3 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 5 | Halved white onionstep 4 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 6 | Chopped onionstep 5 |  | Put it in the small bowl.⏱ 10sResultChopped onion |
| 7 | 500 g | | Lay the squash on the board.⏱ 10sResultButternut squash |
| 8 | Butternut squashstep 7 | | Peel it with the peeler and scoop out the seeds with the spoon.⏱ 2 minResultPeeled butternut squash |
| 9 | Peeled butternut squashstep 8 | | Cut it into 1.5 cm dice.⏱ 3 minResultDiced squash |
| 10 | Diced squashstep 9 |  | Put it in the mixing bowl.⏱ 10sResultDiced squashused in step 19 |
| 11 | 6 leaf | | Lay the sage leaves on the board.⏱ 5sResultFresh sage leaves |
| 12 | Fresh sage leavesstep 11 | | Chop them finely.⏱ 30sResultFinely chopped sage |
| 13 | Finely chopped sagestep 12 | | Add the sage to the onion.⏱ 10sResultOnion and sageused in step 16 |
| 14 | 30 g | | Put 30 g of the butter in the large saucepan.⏱ 5sResultWeighed butter |
| 15 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 16 | Onion and sagestep 13 | | Add the onion and sage and fry gently for about 7 minutes, stirring, until soft but not brown.⏱ 7 minResultSoft onion |
| 17 | 300 g | | Add the rice and stir for about 2 minutes, until the grains look glassy at the edges.⏱ 2 minResultToasted rice |
| 18 | 100 ml | | Pour in the wine and stir until it has been absorbed.⏱ 1 minResultRice and wine |
| 19 | Diced squashstep 10 | | Add the squash and stir it through the rice.⏱ 30sResultRice and squash |
| 20 | Hot stockstep 2 | | Add the hot stock a ladleful at a time, stirring often and letting each be almost absorbed before the next, for about 18 minutes, until the rice is just tender but still has a little bite; keep a little stock back.⏱ 18 minResultCreamy risotto rice |
| 21 | 30 g | | Take the pan off the heat and add the rest of the butter.⏱ 10sResultRisotto with butter |
| 22 | 50 g | | Add the parmesan and beat with the wooden spoon for 1 minute, until creamy; add a splash of stock if it is stiff.⏱ 1 minResultGlossy risotto |
| 23 | 0.5 tsp | | Taste and add the salt.⏱ 5sResultSalted risotto |
| 24 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned risotto |
| 25 | — | | Cover and leave to rest for 1 minute.⏱ 1 minResultRested risotto |
| Total Time | 41 min | ||
| Nutrient | Per serving |
|---|---|
| 389kcal | |
| 10g | |
| 16g | |
| 10g | |
| 48g | |
| 6g | |
| 4g | |
| 2,912mg |
A creamy risotto with diced butternut squash, sage and parmesan. Serves 4.
What you’ll doYou will soften onion and sage in butter, toast arborio rice, add wine and diced squash, then cook it with hot stock, finishing with butter and parmesan.
