Butternut Squash Risotto
Butternut Squash Risotto

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Butternut Squash Risotto is something that I have loved my whole life.

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

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

Line a baking sheet with parchment paper, then pour the squash on top in an even layer. The flavor of the butternut squash puree and caramelized shallots added so much flavor to this recipe. Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock.

Instructions 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

Meanwhile, chop six sage leaves fine and dice the onion. Heat the rest of the chicken stock and hold at a low simmer. 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.

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