Risotto with butternut squash, sage and nutmeg

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

Submit your recipe

Ingredients
Equipment

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.

Love Rice