Roasted Butternut Squash and Sage Risotto

by

Kenwood

POSTED April 5, 2017 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

40mins

Calories

470

Roasted Butternut Squash and Sage Risotto

recipe-image

    INGREDIENTS


  • Butternut squash icon
    Butternut squash

    400 g (about ⅔)peeled, seeded, cubed - 1.5"

  • Fresh sage icon
    Fresh sage

    8 (about 2 g)coarsely chopped

  • Onion icon
    Onion

    75 g (about ½)peeled, quartered

  • Olive oil icon
    Olive oil

    3 tablespoons (about 45 ml)

  • Salt & pepper icon
    Salt & pepper

    ¼ teaspoon (about 2 g)

  • Risotto rice icon
    Risotto rice

    300 g (about 300)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)peeled, crushed

  • White wine icon
    White wine

    100 g (about ½ cup)

  • Vegetable stock icon
    Vegetable stock

    550 g (about 2 ¼ cups)hot

  • Parmesan cheese icon
    Parmesan cheese

    30 g (about 3 ⅛ tablespoons)

    METHOD


  • 1. Fit thick slicing disc (5) to direct prep attachment
  • 2. Fit direct prep attachment to kCook Multi
  • 3. Pre-heat oven - 200°C
  • 4. Get a clean baking sheet
  • 5. Add butternut squash, olive oil, fresh sage and salt & pepper to the baking sheet
  • 6. Toss
  • 7. Roast until tender then set aside - 15 min, 200°C
  • 8. Fit stir tool to kCook bowl
  • 9. Add olive oil to the kCook bowl
  • 10. Fit kCook bowl to kCook Multi
  • 11. Attach lid to kCook bowl
  • 12. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
  • 13. Then add risotto rice to the kCook bowl
  • 14. Cook with filler cap removed - 4 min, 98°C, speed 4
  • 15. Turn direct prep attachment to position 1
  • 16. Slice onion into the rice with direct prep attachment
  • 17. Turn direct prep attachment to position 2
  • 18. Add garlic clove to the rice
  • 19. Add salt & pepper and white wine to the rice
  • 20. Cook with filler cap removed - 2 min, 98°C, speed 4
  • 21. Cook with filler cap removed - 3 min, 98°C, speed 3
  • 22. Then add vegetable stock, fresh sage and salt & pepper to the rice
  • 23. Transfer roasted vegetables to rice
  • 24. Cook with filler cap removed - 10 min, 98°C, speed 4
  • 25. Fit extra fine grating disc (1) to direct prep attachment
  • 26. Turn direct prep attachment to position 1
  • 27. Grate parmesan cheese into the rice with direct prep attachment
  • 28. Turn direct prep attachment to position 2
  • 29. Stir with filler cap removed - 30 sec, 62°C, speed 4
  • 30. Serve

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