Risotto with butternut squash, sage and nutmeg

Risotto with butternut squash, sage and nutmeg

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Recipe

To Serve

  • Riso Gallo carnaroli traditional risotto rice
    300 g
  • White onion
    50 g
  • Butter
    30 g
  • White wine
    125 ml
  • Chicken stock
    2.5 litres
  • Butternut squash (or pumpkin)
    1
  • Sage
  • Pinch of nutmeg
  • Cold butter - diced
    75 g
  • Grated parmesan
    40 g
  • A pot with lid
  • A saucepan
  • Baking tray
  • Wooden spoon

Method

1

Bring the chicken stock to the boil.

2

Chop the onion and cook in a separate pan with the butter.

3

Add the rice to the onion and cook for a few minutes, add the white wine and let it evaporate.

4

Once the wine has evaporated add enough boiling chicken stock to cover the rice.

5

Cook gently for 17 minutes, adding a ladle of chicken stock if required.

6

5 minutes before the end add the butternut squash puree and the diced butternut squash.

7

Make the “mantecatura” by beating the cold diced butter and parmesan with a wooden spoon. Add to the risotto, taste for seasoning, add a few leaves of sage and a pinch of nutmeg.

8

Butternut Squash puree for risotto: Cut the butternut squash in half and deseed. Cut one half into small dice and set a side and cut the rest into big cubes with the skin on.

9

Place the big cubed butternut squash on a tray and cover with aluminium foil.

10

Cook in the oven until soft at 180º (about 30 mins).

11

Remove the foil and cook for few more minutes.

12

While still hot, scoop the butternut squash away from the skin. Blend the butternut squash and season.

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