Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, butternut squash risotto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Butternut squash risotto is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Butternut squash risotto is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook butternut squash risotto using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash risotto:
- Get 1 large butternut squash roughly 1kg
- Get 1 large carrot
- Get 3 celery stick
- Make ready 2 small onion
- Prepare 6-8 sage leaves
- Get 10 peppercorn
- Take 2 bayleaf
- Make ready salt
- Get olive oil
- Prepare 2 tablespoon butter or margarine
- Prepare 2 liter water
- Get 100 ml dry vermouth or dry white wine (optional)
- Make ready 300 gramm risotto rice
- Take 50 gramm parmesan
Bring the stock to the boil and keep on a low simmer. A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant, or that you know you're way around the kitchen.
Steps to make Butternut squash risotto:
- Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes.
- Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes.
- When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more.
- Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top.
When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is. Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Risotto is the epitome of fast and fancy. It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months.
So that’s going to wrap this up with this exceptional food butternut squash risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
