Roasted Butternut Squash and Sage Risotto

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recipe by Kenwood

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    526
based on 1 ratings

Roasted Butternut Squash and Sage Risotto

recipe updated Mar 2, 2022

Ingredients

  • Butternut squash icon
    Butternut squash
    400 g
  • Fresh sage icon
    Fresh sage
    8
  • Onion icon
    Onion
    75 g
  • Olive oil icon
    Olive oil
    3 tablespoons
  • Salt & pepper icon
    Salt & pepper
    4 pinches
  • Risotto rice icon
    Risotto rice
    300 g
  • Garlic clove icon
    Garlic clove
    2
  • White wine icon
    White wine
    100 g
  • Vegetable stock icon
    Vegetable stock
    550 g
  • Parmesan cheese icon
    Parmesan cheese
    30 g

Tools

  • kCook icon Oven
  • 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. Add butternut squash, olive oil, fresh sage and salt & pepper to a clean baking sheet
  5. Toss and roast until tender then set aside - 15 min, 200°C
  6. Fit stir tool to kCook bowl
  7. Add olive oil to the kCook bowl
  8. Fit kCook bowl to kCook Multi
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
  11. Then add risotto rice to the kCook bowl
  12. Cook with filler cap removed - 4 min, 98°C, speed 4
  13. Turn direct prep attachment to position 1
  14. Slice onion into the rice with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Add garlic clove to the rice
  17. Add salt & pepper and white wine to the rice
  18. Cook with filler cap removed - 2 min, 98°C, speed 4
  19. Cook with filler cap removed - 3 min, 98°C, speed 3
  20. Then add vegetable stock, fresh sage and salt & pepper to the rice
  21. Transfer roasted vegetables to rice
  22. Cook with filler cap removed - 10 min, 98°C, speed 4
  23. Fit extra fine grating disc (1) to direct prep attachment
  24. Turn direct prep attachment to position 1
  25. Grate parmesan cheese into the rice with direct prep attachment
  26. Turn direct prep attachment to position 2
  27. Stir with filler cap removed - 30 sec, 62°C, speed 4
  28. Serve
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