Roasted Butternut Squash and Sage Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    458
based on 45 ratings

An easy vegetarian meal that is full of flavour and satisfying. Serve with a rocket salad.

recipe updated Jun 2, 2021

Ingredients

  • Butternut squash icon
    Butternut squash
    400 g (about ⅔)
  • Fresh sage icon
    Fresh sage
    2 sprigs
  • Onion icon
    Onion
    75 g (about ½)
  • Olive oil icon
    Olive oil
    3 tablespoons (about 45 ml)
  • Risotto rice icon
    Risotto rice
    300 g (about 300)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • White wine icon
    White wine
    100 g (about ½ cup)
  • Vegetable stock icon
    Vegetable stock
    550 g (about 2 ¼ cups)
  • Parmesan cheese icon
    Parmesan cheese
    30 g (about 3 ⅛ tablespoons)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 200°C
  4. Add butternut squash, olive oil and fresh sage to a clean baking sheet
  5. Season
  6. Toss
  7. Roast until tender then set aside - 15 min, 200°C
  8. Fit stir tool to kCook bowl
  9. Add olive oil to the kCook bowl
  10. Fit kCook bowl to kCook Multi
  11. Attach lid to kCook bowl
  12. Heat with filler cap removed - 140°C, speed 3
  13. Then add risotto rice to the kCook bowl
  14. Cook with filler cap removed - 4 min, 98°C, speed 4
  15. Turn direct prep attachment to position 1
  16. Slice onion into the rice with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add garlic clove and white wine to the rice
  19. Season
  20. Cook with filler cap removed - 2 min, 98°C, speed 4
  21. Cook with filler cap removed - 3 min, 98°C, speed 3
  22. Then add vegetable stock and fresh sage to the rice
  23. Season
  24. Transfer roasted vegetables to rice
  25. Cook with filler cap removed - 10 min, 98°C, speed 4
  26. Fit extra fine grating disc (1) to direct prep attachment
  27. Turn direct prep attachment to position 1
  28. Grate parmesan cheese into the rice with direct prep attachment
  29. Turn direct prep attachment to position 2
  30. Stir with filler cap removed - 30 sec, 62°C, speed 4
  31. Serve
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