Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, butternut-squash risotto. One of my favorites. 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.) Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too.

Butternut-squash Risotto is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Butternut-squash Risotto is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook it.

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

Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth. Follow the video tutorial or go to How to Cut Butternut Squash. In a medium bowl, toss with the olive oil, kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the squash on top in an even layer.

Steps 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 butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. 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! I followed my step by step directions to make Baked Butternut Squash and combined that with the best ever risotto.

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