Italian
Prep: 20 minutes | Cook: 40 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
- Roast butternut squash with olive oil at 400°F for 25 minutes
- In a large pan, sauté onion in butter until translucent
- Add garlic and rice, cook until rice is toasted
- Add wine and stir until absorbed
- Gradually add hot broth, one ladle at a time, stirring constantly
- When rice is almost done, fold in roasted squash
- Add parmesan, nutmeg, and seasoning
- Garnish with crispy sage leaves
- Place squash in basket, steam 15 min/Varoma/speed 1
- Sauté onion and garlic: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed 1
- Add wine: 2 min/120°C/reverse/speed 1
- Add broth: 16-18 min/100°C/reverse/speed 1
- Mix in squash, cheese, and seasonings: 2 min/reverse/speed 2
Dicas
- Use hot broth for better absorption
- Don't overcook the squash - it should hold its shape
- Toast sage leaves in butter for a crispy garnish
- Let risotto rest for 2 minutes before serving
- Save some pasta water for adjusting consistency
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