A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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Butternut Squash Risotto

Friday, December 11th
12:00 PM - 1:30 PM Pacific Time

Join Gaia from Florence to learn how to make her signature seasonal dish, a creamy butternut squash risotto! A bright and simple recipe perfect for making the most of the seasons fresh vegetables.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Butternut Squash Risotto
Serves 2-3

Risotto

• 600 - 700 grams (1-1.5 pounds) butternut squash or pumpkin

• 180 grams (about 1 cup) risotto rice (Aroborio or Carnaroli)

• 2 tablespoons butter

• 2 tablespoons olive oil

• 125 grams Gorgonzola “piccante” or spicy (but sweet is a good substitute)

• 1 glass (4 oz) of white wine

• 3-4 sage leaves (optional)

• Ground sweet or hot paprika (optional)

• Salt & Pepper

Vegetable Broth

• 2 carrots

• 2 onions

• A bunch of fresh parsley

• 2-3 celery stalks

Equipment

• 1 medium pan

• 1 pot for the stock

• 1 blender

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Clean and chop the vegetables.

3. Make risotto.

4. Cream the risotto.

5. Assemble the final dish.

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