Squash Risotto

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recipe by Océane H

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    710
based on 36 ratings

This recipe is done with butternut squash, but you can vary the squashes as you wish. User generated recipes have not been re-tested by Kenwood.

recipe updated 4 Oct 2022

Ingredients

  • Shallot icon
    Shallot
    3
  • Butternut squash icon
    Butternut squash
    300 g
  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Spring onion icon
    Spring onion
    1
  • Risotto rice icon
    Risotto rice
    250 g
  • White wine icon
    White wine
    200 ml
  • Vegetable stock icon
    Vegetable stock
    300 ml
  • Butter icon
    Butter
    140 g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit max blade to kCook bowl
  2. Add shallot to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Chop with filler cap fitted - 5 sec, speed 12
  6. Then add butter to the kCook bowl
  7. Cook - 5 min, 100°C, speed 1
  8. Then add butternut squash to the kCook bowl
  9. Cook - 5 min, 100°C, speed 3
  10. Then add risotto rice to the kCook bowl
  11. Cook - 5 min, 100°C, speed 1
  12. Then add white wine to the kCook bowl
  13. Cook - 2 min, 100°C, speed 4
  14. Then add vegetable stock to the kCook bowl
  15. Cook - 13 min, 100°C, speed 4
  16. Then add butter, parmesan cheese and salt & pepper to the kCook bowl
  17. Stir - 1 min, speed 4
  18. Serve
  19. Garnish with spring onion
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