Butternut Squash Risotto

👨‍🍳 Istruzioni

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place squash into a steamer basket in a saucepan; fill with water to just below the bottom of the basket. Cover, bring to a boil, and steam squash until tender, 10 to 15 minutes. Drain; use a fork to mash squash in a bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir in Parmesan cheese and season with salt and pepper.'}

📊 Valori nutrizionali

Per porzione (4 porzioni totali)