Italian
Prep: 15 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
- Heat broth in a separate pot and keep warm
- In a large pan, sauté onion in olive oil until translucent
- Add butternut squash and cook for 5 minutes
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Add hot broth one ladle at a time, stirring constantly
- Continue adding broth until rice is creamy and al dente
- Stir in butter, parmesan, and nutmeg
- Garnish with fried sage leaves
- Add squash, cut in chunks: 8 sec/speed 5
- Add onion and garlic: 3 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add broth: 18-20 min/100°C/reverse/speed soft
- Add butter and cheese: 2 min/90°C/reverse/speed soft
Dicas
- Toast the rice well for better texture
- Use warm broth to maintain cooking temperature
- Don't overcook the squash - it should hold its shape
- Let risotto rest for 2 minutes before serving
- Save some butternut squash cubes for garnish
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