Roasted Butternut Squash and Sage Risotto
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recipe by Kenwood
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 526
An easy vegetarian meal that is full of flavour and satisfying, serve with a rocket salad.
recipe updated 2 Mar 2022
Ingredients
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- Butternut squash
- 400 g
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- Fresh sage
- 8
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- Onion
- 75 g
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- Olive oil
- 3 tablespoons
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- Salt & pepper
- 4 pinches
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- Risotto rice
- 300 g
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- Garlic clove
- 2
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- White wine
- 100 g
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- Vegetable stock
- 550 g
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- Parmesan cheese
- 30 g
Tools
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Oven
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kCook Multi
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Baking sheet - 18 x 13"
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Kcook bowl
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Medium bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Pre-heat oven - 200°C
- Add butternut squash, olive oil, fresh sage and salt & pepper to a clean baking sheet
- Roast until tender then set aside - 15 min, 200°C
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
- Then add risotto rice to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 4
- Turn direct prep attachment to position 1
- Slice onion into the rice with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the rice
- Add salt & pepper and white wine to the rice
- Cook with filler cap removed - 2 min, 98°C, speed 4
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add vegetable stock, fresh sage and salt & pepper to the rice
- Transfer roasted vegetables to rice
- Cook with filler cap removed - 10 min, 98°C, speed 4
- Fit extra fine grating disc (1) to direct prep attachment
- Turn direct prep attachment to position 1
- Grate parmesan cheese into the rice with direct prep attachment
- Turn direct prep attachment to position 2
- Stir with filler cap removed - 30 sec, 62°C, speed 4
- Serve 4 clean medium bowls