Butternut Squash Risotto
Saturday, January 29th
11:00 AM - 12:30 PM Pacific Time
Join Gaia from Florence to learn how to make her signature seasonal dish - this fall season it’s a warm butternut squash risotto! A gorgeous, bright and simple recipe perfect for making the most of the season’s fresh vegetables.
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
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 1/2 pounds) butternut squash or pumpkin, peeled, de-seeded and chopped
180 grams (about 1 cup) risotto rice (Arborio or Carnaroli)
1 onion, peeled
2 tablespoons butter
Omit completely or replace with margarine for vegan/dairy-free version
2 tablespoons olive oil
125 grams (4 oz) Gorgonzola “piccante” or spicy (but sweet is a good substitute)
Omit for vegan/dairy-free version or replace with vegan parmesan
1 glass (4 oz) white wine
Replace with additional stock for alcohol-free version
Salt & pepper
Optional: 3-4 sage leaves
Optional: Ground sweet or hot paprika
Vegetable Broth - leave vegetables whole
2 carrots
1 onion, peeled
1 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 blender 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.