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Author Notes: As the winter weather continues, so do cravings for warm hearty recipes and delicious comfort food!
Kenwood has developed a cozy Butternut Squash Risotto and given its delicious taste, nobody will believe how easy it is to make. Chock-full of healthy vegetables and fresh ingredients including carrots, squash, sage, and rosemary, this meal is an instant favorite for the entire family. —DeLonghi USA
For the Puree
- 1 Medium white onion
- 1 Large carrot
- 1 Medium Size butternut squash
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Brown sugar
- 1 teaspoon Nutmeg
- 1 teaspoon Ground clove
- 1 teaspoon Cinnamon
- 1 pinch Sea salt
- 1 pinch Fresh black pepper
- Peel onion and carrot. Cut both into small cubes.
- Wash butternut squash, remove the skin with a knife or vegetable peeler (place squash in microwave for 2-3 minutes to soften the skin, making it easier to peel), scrape out seeds and pulp and cut into 1 inch cubes.
- Add olive oil to a large pot and heat on medium for approximately 1-2 minutes. Add in the onions and carrots and cook on medium high heat until onions are translucent.
- Add the squash and enough water to cover the squash (approximately 1 to 1 ½ cups of water).
- Cook the vegetables for about 20 minutes on medium high heat until the squash and carrots are soft. Pour mixture into a heat-resistant blender, such as the Kenwood Blend-X Pro, add in the dry seasonings and pulse for 1 minute until the puree is completely blended.
- **If you have additional puree use it to create a simple soup, thinning out with some chicken or vegetable stock if needed.
For the risotto
- 7 tablespoons Unsalted butter
- 2 tablespoons Minced fresh sage
- 6 cups Vegetable or chicken stock
- 2 cups Butternut squash puree
- 2 tablespoons Olive oil
- 2/3 cup Caramelized onions
- 2 cups Arborio rive
- 1 teaspoon Minced fresh rosemary
- 1/2 cup Dry white wine
- 1/2 cup Grated parmigiano-reggiano cheese
- pinches Salt to taste
- pinches Fresh ground black pepper to taste
- Chop herbs and dice the onions. Set the herbs aside for later.
- Heat oil in saucepan and caramelize the onions over medium high heat for 12-15 minutes.
- Add the rice, herbs and white wine, stirring often to slightly toast the rice.
- Increase temperature and add in almost all of the vegetable stock and butternut squash puree, reserve about ½-1 cup of stock if you need to add to the risotto a little later.
- Stir the mixture often; once the stock reaches a boil, lower heat and simmer on medium for 25 minutes. Continuing to stir often until the rice reaches a creamy consistency.
- When the rice is cooked thoroughly, add the cheese, butter salt and pepper, turn off the heat so the risotto doesn’t get mushy.