A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Butternut Squash Risotto
Thursday, July 1st
2:00 PM - 3:30 PM Pacific Time |
5:00 PM - 6:30 PM Eastern 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 season’s fresh vegetables.
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.
*Before coming to class: please peel, chop in half, and de-seed your butternut squash and peel your onions
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 (Arborio or Carnaroli)
1 onion, peeled
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 - leave vegetables whole
2 carrots
1 onion, peeled
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
Prepare the vegetable stock.
Chop the vegetables.
Make risotto.
Cream the risotto.
Assemble the final dish.