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
    271
based on 1 ratings

Roasted Butternut Squash and Sage Risotto

recipe updated Oct 8, 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    400g (about ¾)
  • Fresh sage icon
    Fresh sage
    8
  • Onion icon
    Onion
    75g (about ½)
  • Olive oil icon
    Olive oil
    3 tbsp (about 44ml)
  • Salt & pepper icon
    Salt & pepper
    4 pinches
  • Risotto rice icon
    Risotto rice
    300g (about 1½ cups)
  • Garlic clove icon
    Garlic clove
    2
  • White wine icon
    White wine
    100ml (½ cup)
  • Vegetable stock icon
    Vegetable stock
    550ml (2¼ cups)
  • Parmesan cheese icon
    Parmesan cheese
    30g (about 3¼ tbsp)

Tools

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

Step preview

  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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