+39 33 34 23 42 17

Butternut Squash Risotto & Casserole Class

Name: RISOTTO WITH BUTTERNUT SQUASH & SAGE
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 400 g butternut squash (peeled and diced in small cubes (see notes) / ~3cups ); 1 medium yellow onion (diced); 1 clove garlic (minced); 400 g rice (/ 1 ¾ cups (Carnaroli, Arborio, Vialone Nano or Roma — see notes)); 120 ml dry white wine (/ 1/2 cup ); 90 ml extra virgin olive oil; 30 gr Parmigiano cheese (grated / ~1/2 cup ); 40 gr unsalted butter (/ 4 Tbsp ); 1.5 lt vegetable or chicken stock ( / 6 cups ); handful fresh herbs ((Parsley or Sage), minced); handful pumpkin or sunflower seeds (toasted in a pan); salt & pepper to taste

+39 33 34 23 42 17

Butternut Squash Risotto & Casserole Class

September 10, 2020

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+39 33 34 23 42 17

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Butternut Squash Risotto & Casserole Class

September 10, 2020

This page requires a subscription. Log in or learn more here.