Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, shortcut butternut squash risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Shortcut Butternut Squash Risotto is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Shortcut Butternut Squash Risotto is something which I have loved my whole life.
To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!
To get started with this recipe, we must prepare a few ingredients. You can cook shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shortcut Butternut Squash Risotto:
- Make ready 4 cups peeled and diced butternut squash
- Take 1 medium onion, diced
- Get 1 tbsp olive oil
- Get 1/2 tsp salt
- Prepare 2 cup cooked basmati rice or brown rice
- Get 1/2 cup chicken stock or broth
- Take Grated parmesan (optional)
The borlotti beans are an Italian brown bean that can be replaced with pinto beans. Risotto is the perfect comfort food: creamy, buttery and delicious. Thankfully, it is also very easy and incredibly quick to make in your Instant Pot! This earthy Instant Pot butternut squash and blue risotto is the perfect fall comfort dish (although you can make it any time through the year), using just a handful of ingredients.
Instructions to make Shortcut Butternut Squash Risotto:
- Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- Warm the rice and then stir it into the sauce. Season to taste with salt.
- Top with parmasan to serve.
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil. Add squash and sprinkle with salt, pepper, and chili powder.
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