Roasted Butternut Squash and Sage Risotto
Pureed roasted butternut squash makes a great addition to this autumn-inspired risotto, which is finished with chopped fresh sage and grated Parmigiano-Reggiano cheese. The risotto is prepared using the Kenwood Cooking Chef, a versatile machine that allows you to cook directly in the mixing bowl.
- 1 small butternut squash, halved and seeded
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 shallots, finely chopped
- 1 3/4 cups Arborio rice
- 1/4 cup dry white wine
- 3 1/4 cups chicken or vegetable stock, plus more as needed
- 1 Tbs. chopped fresh sage
- 1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF. Line a baking sheet with aluminum foil.
Drizzle the squash cavities with the olive oil and season with salt and pepper. Place, cut side down, on the prepared baking sheet and roast until tender, 30 to 45 minutes. When the squash is cool enough to handle, scoop out the flesh and place in a Kenwood Cooking Chef fitted with the blender attachment. Cover with the lid and puree until smooth. Set aside.
Fit the Kenwood Cooking Chef with the Flexi Beater, preheat to maximum temperature and set to stirring speed 1. Add 2 Tbs. of the butter and the shallots and cook until softened, 4 to 6 minutes. Add the rice and cook for about 2 minutes. Add the wine and cook until most of it is absorbed, about 30 seconds. Add the 3 1/4 cups stock and reduce the temperature to 212ºF. Cook until the rice is tender, adding more stock as needed, about 15 minutes; during the last 5 minutes of cooking, add the squash puree and sage. Add the cheese and the remaining 2 Tbs. butter, stirring until melted. Serve immediately. Serves 4 to 6.
Adapted from Recipes for the Cooking Chef, edited by Kenwood Ltd. & Jennie Shapter (Published by Kenwood Ltd.)