Butternut Squash Risotto
Butternut Squash Risotto

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash risotto. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Butternut Squash Risotto is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash Risotto is something which I have loved my entire life. They are fine and they look wonderful.

My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) A lot of butternut squash risotto recipes call for roasting the squash first.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash risotto using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Risotto:
  1. Make ready 3 cups butternut squash
  2. Prepare 1 shallot
  3. Take 1 teaspoon sage
  4. Get Salt
  5. Prepare Pepper
  6. Get 1/2 cup white wine
  7. Make ready 1 1/2 cup Arborio rice
  8. Prepare 4 cups chicken broth
  9. Prepare 3 tbsp butter
  10. Make ready 3/4 cup Parmesan cheese
  11. Prepare Fresh parsley

You can just bake it all in the oven! Heat the butter and half the oil in a frying pan over a low-medium heat. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes.

Steps to make Butternut Squash Risotto:
  1. Preheat over to 425
  2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside
  3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent.
  4. Add rice and toast for a few minutes
  5. Add white wine and stir until absorbed by rice
  6. Add one cup of chicken broth and continuously stir until the broth is absorbed
  7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed
  8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth
  9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter.
  10. Top with fresh parsley and black pepper. Serve immediately for best consistency
  11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown

Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves. Placed diced squash on to a papered sheet pan. Drizzle with olive oil, salt and pepper. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse. Follow the video tutorial or go to How to Cut Butternut Squash.

So that is going to wrap this up with this exceptional food butternut squash risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!