Butternut squash risotto
Butternut squash risotto

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Butternut squash risotto is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Butternut squash risotto is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash risotto using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut squash risotto:
  1. Get 1 large butternut squash roughly 1kg
  2. Get 1 large carrot
  3. Make ready 3 celery stick
  4. Take 2 small onion
  5. Take 6-8 sage leaves
  6. Make ready 10 peppercorn
  7. Make ready 2 bayleaf
  8. Make ready salt
  9. Make ready olive oil
  10. Prepare 2 tablespoon butter or margarine
  11. Get 2 liter water
  12. Get 100 ml dry vermouth or dry white wine (optional)
  13. Prepare 300 gramm risotto rice
  14. Get 50 gramm parmesan

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.

Steps to make Butternut squash risotto:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Pound or chop the garlic and add a generous glug of olive oil. 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 is going to wrap it up with this special food butternut squash risotto recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!