Delicious risotto made with roasted butternut squash and topped with toasted seeds.
Recipe for butternut squash risotto
Delicious risotto made with roasted butternut squash and topped with toasted seeds.
Servings: People
Butternut squash risotto
Delicious risotto made with roasted butternut squash and topped with toasted seeds.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Blender
Ingredients
- 1 pcs. Butternut Squash
- 2 pcs. Onion
- 3 cloves Garlic
- 350 cg Risotto Rice (Approximately)
- 1 l Chicken Stock
- 100 gram White Wine
- 30 gram Cooking Cream
- pinch Cayenne Pepper
- 50 gram Parmesan
- 50 gram Butter
- Lemon Juice (to taste)
- 7 gram Honey
- 13.5 gram Olive Oil
- Salt and Pepper
- Parsley
- Mushrooms
Instructions
- Butternut Squash Purée
- Peel and dice the butternut. Heat a small knob of butter in a pot and briefly sauté 3/4 of the butternut. Cover with water and boil until tender. Drain 90% of the liquid and blend the butternut, adding lemon juice, a little cayenne pepper, and cream. Blend until smooth.
- Roasted Butternut
- Toss the remaining butternut cubes with olive oil, lemon juice, a little cayenne pepper, honey, salt, and pepper. Roast for approximately 15 minutes.
- Toasted Seeds
- Clean the seeds and roast them together with the roasted butternut.
- Risotto
- Melt butter, sauté onions and garlic until translucent. Add rice and sauté briefly. Then add white wine and let it evaporate for a couple of minutes. Gradually add chicken stock, stirring frequently. When half of the stock is added, incorporate the purée. Once all chicken stock is added and the rice has the right consistency, add Parmesan cheese. The risotto is now ready to serve. Serve with roasted butternut, sautéed mushrooms, toasted seeds, grated Parmesan, and parsley.