Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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.) A lot of butternut squash risotto recipes call for roasting the squash first.
Butternut squash risotto is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Butternut squash risotto is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready 1 large butternut squash roughly 1kg
- Get 1 large carrot
- Prepare 3 celery stick
- Get 2 small onion
- Prepare 6-8 sage leaves
- Make ready 10 peppercorn
- Prepare 2 bayleaf
- Take salt
- Take olive oil
- Take 2 tablespoon butter or margarine
- Take 2 liter water
- Make ready 100 ml dry vermouth or dry white wine (optional)
- Take 300 gramm risotto rice
- Make ready 50 gramm parmesan
Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves. 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.
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.
You can just bake it all in the oven! Heat the butter and half the oil in a frying pan over a low-medium heat. Pour in the stock and bring to a simmer. Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano. 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.
So that is going to wrap it up with this special food butternut squash risotto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
