Butternut squash risotto

Butternut squash risotto

Suggested material offered in store


Stefano's olive oil
100g of butter
½ chopped red onion
100g of butter
½ chopped red onion
500gr of butternut squash cut into cubes
400g of Carnaroli

¼ teaspoon nutmeg
3 liters of hot broth
Fresh parsley (to put in the broth)


Heat olive oil and 50g butter in a 24cm Julienne casserole pan over medium heat.
Sauté the onions quietly.
Add the diced squash and a little broth and cook quietly until the squash is al dente.
Deglaze with 2 oz of white wine.
Add the nutmeg and mix well.
Add the rice and mix well to coat the rice.
Deglaze again with 2 oz of white wine.
Add 1-2 ladles of hot broth at a time (do not drown rice).
When the rice is cooked, salt and add 50g butter and mix well.
If you want add ¼ cup of cream 35% or 1tablespoon of mascarpone.
At the very end add parmesan cheese.

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