Italian fusion
Prep: 20 minutes | Cook: 35 minutes
4
Dificuldade:
Média
Ingredientes
- 1.5 cups Arborio rice
- 1 medium butternut squash, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
Método de Preparação
- Roast butternut squash with olive oil at 400°F for 25 minutes
- Sauté onion and garlic in butter until translucent
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Gradually add hot broth, stirring constantly
- When rice is almost done, add roasted squash
- Finish with Parmesan and sage
- Add onion and garlic, chop 5 sec/speed 5
- Add butter, sauté 3 min/120°C/speed 1
- Add rice, 1 min/120°C/reverse/speed 1
- Add wine, 2 min/120°C/reverse/speed 1
- Add broth and squash, 18 min/100°C/reverse/speed 1
- Add cheese and sage, mix 30 sec/reverse/speed 2
Dicas
- Use hot broth for better absorption
- Don't overcook the rice - it should be al dente
- 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
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 420 |
| Protein | 9g |
| Carbohydrates | 65g |
| Fat | 14g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo