Butternut Squash Risotto

Instructions

1. Step 1

   Preheat the oven to 220°C. Peel and seed the squash, then cut the flesh into 2 cm cubes.

   Ingredients used: 700.0 gr Butternut Squash

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Spread the squash on the baking sheet and toss with 1 tbsp (15 ml) olive oil, ½ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper. Roast until tender and browned at the edges.

   Timer: 25 min (fixed)

   Ingredients used: 0.5 gr Ground Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking sheet, oven

3. Step 3

   Bring the vegetable stock just to steaming over medium heat, then keep it warm over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: saucepan

4. Step 4

   Heat 1 tbsp (15 ml) olive oil and 1 ½ tbsp (20 gr) butter in the Dutch oven over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion, 20.0 gr Unsalted Butter

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the garlic and sage, then stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 4.0 gr Sage

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the Arborio rice and stir over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Pour in the wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Add the warm stock one ladleful at a time, stirring frequently over medium heat. Allow each addition to be mostly absorbed before adding the next, continuing until all the stock is incorporated and the rice is creamy and al dente.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, ladle, saucepan, wooden spoon

9. Step 9

   Coarsely mash the roasted squash, leaving plenty of cubes intact.

   Timer: 2 min (fixed)

   Cookware: baking sheet, potato masher

10. Step 10

    Fold the roasted squash into the risotto and cook over low heat until evenly combined and hot.

    Timer: 2 min (fixed)

    Cookware: Dutch oven, wooden spoon

11. Step 11

    Remove the Dutch oven from the heat. Stir in 1 ½ tbsp (22 gr) butter, the Parmesan, ½ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper, then serve immediately.

    Ingredients used: 0.5 gr Ground Black Pepper, 90.0 gr Parmesan Cheese, 3.0 gr Salt, 22.0 gr Unsalted Butter

    Cookware: Dutch oven, wooden spoon