Butternut Squash Risotto
Butternut Squash Recipe
Ingredients
butter 30g
1 onion
1 Tbsp olive oil
400g arborio rice
1250 ML vegetable broth
40 g grated parmesan cheese
sage leaves
800 g butternut squash
ground black pepper
12 leaves fresh sage
extra parmesan cheese, to serve
salt to taste
Instructions
Sauté finely cut onion in an oven safe pan with oil. When it takes color, add the sage.
Peel and cut the pumpkin into small cubes.
Next, add the rice, pumpkin and vegetable broth into the pan.
Cover and place the pan in a preheated oven at 400°F for 30 minutes.
Take your pan out of the oven, uncover, and add your butter and Parmesan cheese. Stir well!
Stir in the salt, and pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.
Before serving season with salt and pepper and add a little sage and grated parmesan on top.
Recipe Notes
Pro Tip: A piece of crusty artisan bread or lightly browned toast can be the perfect combination for your risotto. Try sourdough bread or garlic toasted baguette to add extra flavor. Don't forget to spread some fresh herb butter to enhance the flavors even more!
