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Weeknight Dinners: Butternut Squash Risotto
January 28 @ 5:00 pm - 6:00 pm UTC-7
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Weeknight Dinners: Butternut Squash Risotto
Come hither, Butternut Squash Risotto, and comfort me with your earthy tones and creamy goodness. Roasted garlic and butternut squash, you’re a match made in heaven. Let me cover you with flicks of melting Parmesan and drizzle you with crispy sage butter. Oh, one-dish wonder, feed the family, feed my soul!
Expand your Quarantine Cooking and bring Hipcooks to your kitchen! Our virtual cooking class, Weeknight Dinners: Butternut Squash Risotto, we’ll all cook step-by-step and side-by-side for an interactive experience.
Virtual cooking classes at Hipcooks
Join us for this online cooking class on zoom, or get your own group together for a lively Livestream: Coworkers & clients, Friends & family, and kids for a Private virtual cooking class. We’ll work with you to book a date and time that work for you. More info on our Private virtual cooking classes here.
Get ready for class! Class Ingredients:
1 onion
4 stalks of celery
6 cloves of garlic
1 butternut squash
1 bunch sage
1 quart of chicken stock
butter and olive oil
salt and pepper
1½ cups arborio rice
5 -6 ounces parmesan cheese
There will be prep involved before class, we’ll send you a prep list after you sign up for class.
Supply List
A heavy-bottomed pot or large skillet to cook your risotto. We recommend our favorite pot, the Le Creuset 4.5 quart soup pot.
Sturdy cooking spoon. We recommend the Exoglass spoon: heat-proof, stain-resistant, and very sturdy.
Microplane or grater
8 or 10-inch Skillet
Baking sheet, lined with an Exopat or parchment paper
2 comments
The five o’clock time for the class does not work for me. If I purchase the class could I watch the recording at a later time?
Absolutely! We’ll post the recording of the Class after Oct 8. We’ll be making our kits available on a rolling basis in the very near future, or use the order form to see if you can still order one on this round. Thank you!