Italian
Prep: 20 minutes | Cook: 45 minutes
6
Dificuldade:
Alta
Ingredientes
- 1 medium, peeled and cubed butternut squash
- 2 cups arborio rice
- 6 cups vegetable broth
- 1/2 cup white wine
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 tablespoons butter
- 1 cup, grated parmesan cheese
- 8-10 fresh sage leaves
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Método de Preparação
- Roast butternut squash with olive oil at 400°F for 25 minutes
- Sauté onion and garlic in butter
- Add rice and toast for 2 minutes
- Add wine and let it absorb
- Gradually add hot broth, stirring constantly
- When rice is almost done, add roasted squash
- Finish with parmesan and crispy sage leaves
- Add squash, 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, cook 2 min/100°C/reverse/speed 1
- Add broth, cook 18 min/100°C/reverse/speed 1
- Add squash and cheese, mix 30 sec/reverse/speed 2
Dicas
- Keep broth hot while adding to risotto
- Don't rush the process - slow cooking makes creamier risotto
- Toast rice properly for better texture
- Use freshly grated parmesan for best results
- Save some roasted squash for garnish
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 385 |
| Protein | 9g |
| Carbohydrates | 58g |
| Fat | 14g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo