Roasted Butternut Squash and Sage Risotto

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recipe by Kenwood None

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    271

Roasted Butternut Squash and Sage Risotto

recipe updated Apr 5, 2018

Ingredients

  • Butternut squash icon
    Butternut squash
    400g
  • Olive oil icon
    Olive oil
    1 tbsp
  • Fresh sage icon
    Fresh sage
    2g
  • Salt & pepper icon
    Salt & pepper
    1g
  • Risotto rice icon
    Risotto rice
    300g
  • Onion icon
    Onion
    75g
  • Garlic clove icon
    Garlic clove
    12g
  • White wine icon
    White wine
    100ml
  • Vegetable stock icon
    Vegetable stock
    550ml
  • Parmesan cheese icon
    Parmesan cheese
    30g

Tools

  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon kCook bowl
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside butternut squash: peeled, seeded & cubed - 1.5"
  2. Prep and set aside fresh sage: coarsely chopped
  3. Prep and set aside onion: peeled & quartered
  4. Prep and set aside fresh sage: coarsely chopped
  5. Fit thick slicing disc (5) to direct prep attachment
  6. Fit direct prep attachment to kCook Multi
  7. Pre-heat
  8. Get a baking sheet
  9. Add prepared butternut squash
  10. Add olive oil
  11. Add prepared fresh sage
  12. Add salt & pepper
  13. Toss
  14. Roast for 15min until tender then set aside
  15. Fit stir tool to kCook bowl
  16. Get the kCook bowl
  17. Add olive oil
  18. Fit kCook bowl to kCook Multi
  19. Attach lid to kCook bowl
  20. Heat for 1min 30s with filler cap removed
  21. Add risotto rice
  22. Cook for 4min with filler cap removed
  23. Turn direct prep attachment to position 1
  24. Slice prepared onion with direct prep attachment
  25. Turn direct prep attachment to position 2
  26. Add peeled, crushed garlic clove
  27. Add salt & pepper
  28. Add white wine
  29. Cook for 2min with filler cap removed
  30. Cook for 3min with filler cap removed
  31. Add hot vegetable stock
  32. Add prepared fresh sage
  33. Add salt & pepper
  34. Transfer roasted vegetables to rice
  35. Cook for 10min with filler cap removed
  36. Fit extra fine grating disc (1) to direct prep attachment
  37. Turn direct prep attachment to position 1
  38. Grate parmesan cheese with direct prep attachment
  39. Turn direct prep attachment to position 2
  40. Stir for 30s with filler cap removed
  41. Serve
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