BUTTERNUT SQUASH RISOTTO with Tenderstem Broccoli *STEAM AIR FRY* | VEGGIE WEEK | NINJA FOODI Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Preheat the Ninja Foodi air fryer.

Add 500 g of frozen butternut squash chunks to the air fryer basket.

Spray a little oil over the butternut squash to prevent sticking.

Sprinkle dried thyme over the butternut squash.

Season with salt and pepper to taste.

Set the air fryer to 180°C and cook for about 30 minutes, checking occasionally.

While the butternut squash cooks, prepare the tender stem broccoli on the hob.

Drizzle the broccoli with extra virgin olive oil, lemon juice, salt, and pepper after cooking.

Boil a kettle for the stock, using hot stock to speed up cooking.

Measure 900 ml of vegetable broth and set aside.

In a bowl, add 200 g of arborio rice, 2 teaspoons of thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic granules.

Pour the 900 ml of hot vegetable broth over the rice mixture.

Close the Ninja Foodi lid and set to steam air fry at 200°C for 17 minutes.

After cooking, add about 1 tablespoon of butter and a few tablespoons of parmesan cheese to the risotto.

Mix well until the butter and cheese are melted and the risotto is creamy.

Drain the broccoli and dress it with lemon juice, olive oil, salt, and pepper.

Serve the risotto topped with the cooked butternut squash and dressed broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens