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Roasted butternut squash and apple cider risotto
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Servings:
4
Author:
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Course:
Dinner
Lunch
Holiday
celebration
Cuisine:
French
Comfort Food
Keywords:
pumpkin
cheese
Risotto
butternut squash
🧂 Ingredients
300 g
butternut squash or any pumpkin
4 cloves
of garlic
½ tsp
salt
½ tsp
pepper
½ tsp
sugar
3 tbsp
olive oil
1
small yellow onion
1 cup
rice of your choice
200 ml
sweet apple cider
800 ml
water or light vegetable stock
3 tbsp
butter
1 tsp
salt
70 g
grated parmesan or grana padano
Sage leaves
for serving
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Instructions
1
Preheat your oven to 200°C
2
Cube the squash and smash the garlic, place on a sheet pan and sprinkle with the
spices and drizzle with olive oil
3
Roast in the oven for 25 minutes
4
Melt the butter in a pot or dutch oven and add the chopped onion
5
Roast the onions for 5 minutes then add the rice and stir for a minute
6
Add the cider and cook stirring on medium for 5 minutes, add the water and salt
7
Add the squash and the garlic to the pot and cook stirring for 15 minutes
8
At this point you can use a potato masher or anything else to smash the pumpkin
pieces even more
9
Add most of the parmesan and stir it in, leave some for serving
10
Serve the risotto with sage and more grated parmesan
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