Roasted Butternut Squash and Sage Risotto

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recipe by Kenwood

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    330

Roasted Butternut Squash and Sage Risotto

recipe updated Apr 5, 2018

Ingredients

  • Butternut squash icon
    Butternut squash
    400g
  • Olive oil icon
    Olive oil
    15ml
  • 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 - 200°C
  8. Get a clean baking sheet
  9. Add prepared butternut squash
  10. Add olive oil
  11. Add prepared fresh sage
  12. Add salt & pepper
  13. Toss
  14. Roast until tender then set aside - 15 min, 200°C
  15. Fit stir tool to kCook bowl
  16. Add olive oil
  17. Fit kCook bowl to kCook Multi
  18. Attach lid to kCook bowl
  19. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
  20. Add risotto rice
  21. Cook with filler cap removed - 4 min, 98°C, speed 4
  22. Turn direct prep attachment to position 1
  23. Slice prepared onion with direct prep attachment
  24. Turn direct prep attachment to position 2
  25. Add peeled, crushed garlic clove
  26. Add salt & pepper
  27. Add white wine
  28. Cook with filler cap removed - 2 min, 98°C, speed 4
  29. Cook with filler cap removed - 3 min, 98°C, speed 3
  30. Add hot vegetable stock
  31. Add prepared fresh sage
  32. Add salt & pepper
  33. Transfer roasted vegetables to rice
  34. Cook with filler cap removed - 10 min, 98°C, speed 4
  35. Fit extra fine grating disc (1) to direct prep attachment
  36. Turn direct prep attachment to position 1
  37. Grate parmesan cheese with direct prep attachment
  38. Turn direct prep attachment to position 2
  39. Stir with filler cap removed - 30 sec, 62°C, speed 4
  40. Serve
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