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Butternut Squash Risotto

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Butternut Squash Risotto

with fried sage and garlic ciabatta

Informations supplémentaires
30 min. | 424 kcal | easy | Vegetarian |
1. Setup Preheat the oven to 400F. Dissolve 1 2P | 2 3P stock cube(s) into 3 2P | 4.5 3P cups of boiling water. Finely chop the onion and one of the garlic cloves. Cut the other garlic clove in half. Pick the sage leaves. Peel and cut the squash into cubes. Cut the ciabatta in four.
2. Cook the squash Place the squash cubes onto a baking sheet covered with baking paper. Add a drizzle of oil, some salt and pepper to taste. Cook in the oven for 20 minutes.
3. Make the risotto Meanwhile, heat a drizzle in a pot over medium heat. Add the onion and chopped garlic. Cook for 3-4 minutes until tender. Add the rice and toast for around 2 minutes, stirring. Add some of the broth while stirring constantly, adding more broth when absorbed, until the rice is tender and creamy.
4. Mash the squash Mash the roasted squash cubes with a fork or a potato masher. Add to the risotto with 2 tbsp of butter and the grana padano. Mix well and adjust seasonning. Keep warm.
5. Plate your dish Add a drizzle of oil in a pan over medium heat. Add the sage and fry for 30 sec to 1 minute. The sage leaves will become crispy, it's a good occasion for kids to discover this herb. Grill the ciabatta to taste. brush with olive oil and rub rub the cut side of the garlic clove over. Garnish with fried sage. Bon appetit!
140 g Calrose Rice
430 g Butternut Squash(es)
0.5 unit Yellow Onion(s)
2 unit Garlic Clove(s)
0.5 unit Sage
30 g Grana Padano Cheese
1 unit Vegetable Broth Cube(s)
1 unit Ciabatta Bread
What you need baking tray, baking paper, potato masher, pot, pan
424 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 85g
28%
fat 3g
5%
cholesterol 6mg
2%
fiber 5g
20%
protein 12g
saturated 1g
5%
sodium 659mg
27%
sugar 8g
trans 0g