Butternut Squash Risotto
Butternut Squash Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add water, cover, and bring to a boil over medium-high heat. Add squash and sprinkle with salt, pepper, and chili powder. A lot of butternut squash risotto recipes call for roasting the squash first.

Butternut Squash Risotto is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Butternut Squash Risotto is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook butternut squash risotto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Risotto:
  1. Make ready 1 Butternut squash
  2. Get 2 cloves garlic
  3. Prepare 2 sprigs rosemary
  4. Take Olive oil
  5. Take 1 large white onion
  6. Get 1/2 teaspoon mixed herbs
  7. Get 150 g arborio rice (to serve 2)
  8. Get Stock cube (I used kallo organic veg stock cube)
  9. Take Parmesan
  10. Get Pepper for seasoning

Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.

Instructions to make Butternut Squash Risotto:
  1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
  2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
  3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
  4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
  5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!

Pound or chop the garlic and add a generous glug of olive oil, half. 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!

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