Roasted Butternut Squash and Sage Risotto

by

Kenwood

Posted April 4, 2022 (Last updated April 4, 2022)

Serves

4

Total Time

55mins

Calories

526

Roasted Butternut Squash and Sage Risotto

recipe-image
    Ingredients

  • Butternut squash icon
    Butternut squash400 gpeeled, seeded, cubed - 1.5"
  • Fresh sage icon
    Fresh sage8coarsely chopped
  • Onion icon
    Onion75 gpeeled, quartered
  • Olive oil icon
    Olive oil3 tablespoons
  • Salt & pepper icon
    Salt & pepper4 pinches
  • Risotto rice icon
    Risotto rice300 g
  • Garlic clove icon
    Garlic clove2peeled, crushed
  • White wine icon
    White wine100 g
  • Vegetable stock icon
    Vegetable stock550 ghot
  • Parmesan cheese icon
    Parmesan cheese30 g
    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. Add butternut squash, olive oil, fresh sage and salt & pepper to a clean baking sheet
  • 5. Toss and roast until tender then set aside - 15 min, 200°C
  • 6. Fit stir tool to kCook bowl
  • 7. Add olive oil to the kCook bowl
  • 8. Fit kCook bowl to kCook Multi
  • 9. Attach lid to kCook bowl
  • 10. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
  • 11. Then add risotto rice to the kCook bowl
  • 12. Cook with filler cap removed - 4 min, 98°C, speed 4
  • 13. Turn direct prep attachment to position 1
  • 14. Slice onion into the rice with direct prep attachment
  • 15. Turn direct prep attachment to position 2
  • 16. Add garlic clove to the rice
  • 17. Add salt & pepper and white wine to the rice
  • 18. Cook with filler cap removed - 2 min, 98°C, speed 4
  • 19. Cook with filler cap removed - 3 min, 98°C, speed 3
  • 20. Then add vegetable stock, fresh sage and salt & pepper to the rice
  • 21. Transfer roasted vegetables to rice
  • 22. Cook with filler cap removed - 10 min, 98°C, speed 4
  • 23. Fit extra fine grating disc (1) to direct prep attachment
  • 24. Turn direct prep attachment to position 1
  • 25. Grate parmesan cheese into the rice with direct prep attachment
  • 26. Turn direct prep attachment to position 2
  • 27. Stir with filler cap removed - 30 sec, 62°C, speed 4
  • 28. Serve

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