{"id":4951,"date":"2024-03-04T17:04:11","date_gmt":"2024-03-04T07:04:11","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=4951"},"modified":"2024-03-05T13:36:35","modified_gmt":"2024-03-05T03:36:35","slug":"butternut-pumpkin-risotto","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/butternut-pumpkin-risotto\/","title":{"rendered":"Butternut Pumpkin Risotto"},"content":{"rendered":"
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Ingredients<\/h4>\n
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  • 1.65 liters of low-sodium chicken broth<\/li>\n
  • 20 ml of high-quality extra-virgin olive oil<\/li>\n
  • 1 small onion, finely diced<\/li>\n
  • 30 g of butter, divided into two portions<\/li>\n
  • 800 g of cubed butternut squash (sourced from a 1.13 kg squash)<\/li>\n
  • 3 cloves of garlic, finely minced<\/li>\n
  • 400 g of premium arborio rice<\/li>\n
  • 125 ml of crisp white wine<\/li>\n
  • 250 g of freshly grated Parmesan cheese<\/li>\n
  • 2 tbsp of handpicked freshly chopped sage<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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    Method:<\/h4>\n
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    1. In a medium-sized saucepan over a medium flame, gently bring 1.65 liters of low-sodium chicken broth to a gentle simmer. Then, reduce the heat to a low setting.<\/li>\n
    2. Within a capacious pot or Dutch oven, warm up 20 ml of olive oil. Add the finely diced onion, ensuring to stir often, until it softens\u2014approximately 5 minutes. Introduce the cubed squash, 15 g (1 tablespoon) of butter, and the finely minced garlic. Allow the squash to become golden and tender, roughly 6 minutes. Season with a pinch of salt and pepper.<\/li>\n
    3. Now, stir in the remaining 15 g (1 tablespoon) of butter and the arborio rice, ensuring a swift and even coating. Let the grains mix with the butter, emitting an enticing toasty fragrance for about 2 minutes. Add the white wine.<\/li>\n
    4. Add to the rice approximately 250 ml of the pre-warmed broth. Stir diligently. Continue adding the broth 250 ml at a time, allowing the rice to absorb the liquid before adding more.<\/li>\n
    5. Continue stirring until the squash tenderizes, and the risotto becomes creamy. Approximately 25 minutes later, fold in the freshly grated Parmesan cheese and the handpicked sage. Season with a final touch of salt and pepper before presenting.<\/li>\n<\/ol>\n

      This recipe was sourced and adapted from delish.com<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n