Italian
Prep: 15 minutes | Cook: 35 minutes
4
Dificuldade:
Média
Ingredientes
- 1 butternut squash (peeled and cubed)
- 1.5 cups Arborio rice
- 1 onion (diced)
- 3 garlic cloves
- 5 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp sage
- salt and pepper
Método de Preparação
- Roast squash at 400°F for 25 mins. 2. Sauté onion and garlic. 3. Add rice, toast 2 mins. 4. Add wine, stir until absorbed. 5. Add broth gradually, stirring constantly. 6. Mix in roasted squash, cheese, butter, sage. 7. Season and serve.
- Chop onion and garlic 5 sec/speed 5. 2. Add oil, sauté 3 min/120°C/speed 1. 3. Add rice, toast 2 min/120°C/reverse/speed 1. 4. Add wine, cook 2 min/100°C/reverse/speed 1. 5. Add broth, squash, cook 18 min/100°C/reverse/speed 1. 6. Add cheese, butter, sage, mix 30 sec/reverse/speed 2.
Dicas
- Use hot broth for better absorption. 2. Don't overcook the rice - it should be al dente. 3. Toast the rice well for nutty flavor. 4. Save some squash cubes for garnish. 5. Can substitute sage with thyme or rosemary.
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Ingredientes pesquisados
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Tabela nutricional
| Carbs | 65g |
| Protein | 12g |
| Fat | 14g |
| Fiber | 4g |
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