Butternut Squash Risotto

Butternut Squash Risotto with Kenwood Cooking Chef

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Course: Main dishes


For the Puree:

  • 1 medium white onion
  • 1 large carrot
  • 1 medium size butternut squash
  • 1 tbsp extra virgin olive oil
  • 1 tbsp brown sugar
  • 1 tsp of nutmeg
  • 1 tsp ground clove
  • 1 tsp cinnamon
  • Pinch of sea salt and pinch of fresh black pepper

For the Risotto:


  • 7 tbsp unsalted butter
  • 2 tbsp minced fresh sage
  • 6 cups vegetable or chicken stock
  • 2 cups butternut squash puree
  • 2 tbsp olive oil
  • 2/3 cup caramelized onions
  • 2 cups Arborio rice
  • 1 tsp minced fresh rosemary
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste

Attachments: Cooking Chef Bowl, Food Processor, Flexi Beater, Spatula


For the Puree:

  1. Peel onion and cut into 4s to run through Food Processor. Peel skin of carrot and cut in half to run through Food Processor.
  2. Wash butternut squash, remove the skin ( this is easiest down when placing squash in the microwave for 2-3 minutes) with peeler, remove pulp and cut into medium size cubes
  3. Season the Chef bowl with a bit of olive oil and start to warm up to medium heat, (ensure the flexi beater is attached) approximately 2-3 minutes, throw in the onions and carrots and cook on medium high heat until onions go clear add the squash in and water just enough to cover the squash (approx 1 cup to 1.5 cups of water).
  4. Cook the vegetables for about 20 minutes on medium high heat. Once cooked remove bowl. Attach the blender and pour into blender the cooked vegetables. Add in the dry seasonings and pulse for 1 minute, the puree should  blended. If you have additional puree you can use to create a simple soup.

For the Risotto:

  1. Prep your herbs ahead of time, using the Food Processor and chopping blade and set aside. Then chop the onions and set aside.
  2. Season bowl, and commence caramelizing the onions over medium high heat for 12-15 minutes, then add the risotto rice, then add the herbs and white wine. Keep on stirring speed 2.
  3. Increase the temperate and add the vegetable stock and butternut squash puree, keeping a little just in case you need to add to the stock. Timer 25 minutes
  4. When the rice is cooked thoroughly add the cheese, butter salt and pepper, turn off the heat so it doesn’t go mushy.

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