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

Wednesday, January 20th
1:00 PM - 2:30 PM PST / 3:00 PM - 4:30 PM CST

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 season’s fresh vegetables.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Recipe Kits will be provided for your event.

Butternut Squash Risotto
Serves 2-3

Risotto

• 600 - 700 grams (1-1.5 pounds) butternut squash or pumpkin, peeled and de-seeded

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

• 1 onion

• 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 *this will be made in class

• 2 carrots

• 1 onion

• A bunch of fresh parsley

• 2-3 celery stalks

Equipment

• 1 medium pan for the risotto

• 2 pots for the stock

• 1 colander

• 1 blender (immersion/hand preferred, but also a normal blender or food processor will work)

• 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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