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Butternut Squash Sage Risotto

After having sampled varied risottos from a shrimp risotto to mushroom risotto, Chef Maria Goretti teaches you to make the light, flavourful Butternut Squash and Sage Risotto!
Butternut Squash Sage Risotto Recipe by Chef Maria Goretti
Cuisine

- Italian

Serves

- 1

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

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INGREDIENTS

  • For Butternut Squash Sage Risotto: 3 tbsp olive oil
  • 25 gm butter
  • 1 chopped onions
  • 250 gm arborio rice
  • 30-45 white wine
  • 1 ltr vegetable stock
  • 1 yellow squash cubes
  • black pepper powder
  • salt
  • 2-3 sage leaves
  • 1-2 tbsp parmesan cheese
  • 1 tsp chilli flakes

HOW TO PREPARE BUTTERNUT SQUASH SAGE RISOTTO

  1. 1

    Procedure to make Butternut squash sage risotto: In a heated pan add olive oil, butter and let it melt.
  2. 2

    Add chopped onions and cook them until it turns light brown.
  3. 3

    Add arborio rice, white wine and mix it.
  4. 4

    Add yellow squash, olive oil, black pepper powder, salt, sage leaves.
  5. 5

    Bake it in a preheated oven at 225' C for 20 minutes.
  6. 6

    Add some mashed baked yellow squash into the risotto.
  7. 7

    Add grated cheese.
  8. 8

    To garnish add parmesan cheese, chilli flakes, baked yellow squash, sage leaves and Butternut squash sage risotto is ready to serve.
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