Italian
Prep: 20 minutes | Cook: 45 minutes
6
Dificuldade:
Alta
Ingredientes
- 1 medium, peeled and cubed 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
Método de Preparação
- Preheat oven to 400°F
- Toss butternut squash with olive oil, roast for 25 minutes
- In a large pot, sauté onion and garlic in butter
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Gradually add hot broth, stirring constantly
- When rice is creamy, fold in roasted squash
- Add parmesan and season
- Garnish with crispy sage leaves
- Add onion and garlic, chop 5 sec/speed 5
- Add butter, sauté 3 min/120°C/speed 1
- Add rice, toast 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
- Fold in roasted squash and parmesan
- Mix 30 sec/reverse/speed 2
Dicas
- Toast the rice well for better flavor
- Use hot broth for better absorption
- Don't overcook the squash - it should hold its shape
- Save some pasta water for adjusting consistency
- Fry sage leaves in butter for crispy 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 | 8g |
| Carbohydrates | 56g |
| Fat | 14g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo