Creamy Butternut Squash Risotto using a Kenwood
(5)
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Dive into a bowl of creamy butternut risotto with chestnuts that feels like a warm hug on a chilly day! This delightful dish, with its origins in Northern Italy, combines the sweet earthiness of butternut squash with the nutty crunch of chestnuts, creating a symphony of flavors that dance on your palate. Did you know that risotto was traditionally a peasant dish, crafted from simple ingredients yet transformed into a luxurious meal? Now, with a splash of white wine and a sprinkle of parmesan, you can elevate this humble dish into a gourmet experience that will impress even the pickiest of eaters. So grab your spoon, and let this risotto whisk you away to the Italian countryside, one creamy bite at a time!
Ingredients
- 200 g Onion
- 30 g Butter
- 250 g Risotto special rice
- 100 g White wine
- 2 g Salt
- 1 g Pepper
- 750 g Vegetable broth
- 50 g Parmesan cheese
Steps
Butternut Squash Preparation
- Peel, seed, and dice the Butternut Squash.
- Setaside the preparation content on a plate.
Onions Preparation
- Add 200 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
Cooking the Risotto
- Add 250 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1 in inverse.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1 in inverse. Filler cap open
- Transfer the content of the plate in the food processor bowl.
- Add 2 g of salt, 1 g of pepper, 750 g of vegetable broth in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1 in inverse.
- Add more broth as needed until rice is creamy and cooked al dente.
Finishing
- Add 50 g of parmesan cheese in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 2.
- Add 1 g of pepper adjust according to the tastes in the food processor bowl.
- Serve Hot.
