Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut-squash risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Butternut-squash Risotto is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Butternut-squash Risotto is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut-squash Risotto:
  1. Get 1 Small Onion, finely chopped
  2. Make ready 1/2 cup Celery, finely chopped
  3. Get 2 cups Butternut Squash, finely diced
  4. Take 1 Clove Garlic, minced
  5. Make ready 1 cup Arborio Rice
  6. Make ready 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Make ready 4-5 cups Chicken Stock
  8. Take 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Prepare 1 Tbsp Butter

Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.

Instructions to make Butternut-squash Risotto:
  1. Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
  2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
  3. Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
  4. When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!

This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Meanwhile, heat the oil in a large saucepan over medium heat. Add water, cover and bring to the boil over medium-high heat. Then sprinkle shaved Parmesan cheese and garnish with micro red leaf sorrel.

So that’s going to wrap it up for this special food butternut-squash risotto recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!