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

Thursday, December 17th
12:00 PM - 1:30 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 seasons 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.

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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.

Before coming to class: please peel, chop in half and de-seed your butternut squash and peel both 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

• 2 carrots

• 1 onion, peeled

• A bunch of fresh parsley

• 2-3 celery stalks

Equipment

• 1 medium pan

• 1 pot for the stock

• 1 blender (immersion or normal, also food processor works)

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Chop the vegetables.

3. Make risotto.

4. Cream the risotto.

5. Assemble the final dish.

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