Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash risotto. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Butternut Squash Risotto is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Butternut Squash Risotto is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can cook butternut squash risotto using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Risotto:
- Take 1 Butternut squash
- Prepare 2 cloves garlic
- Get 2 sprigs rosemary
- Prepare Olive oil
- Make ready 1 large white onion
- Take 1/2 teaspoon mixed herbs
- Take 150 g arborio rice (to serve 2)
- Get Stock cube (I used kallo organic veg stock cube)
- Take Parmesan
- Get Pepper for seasoning
Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought. 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 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.
- 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.
- 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)
- 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.
- 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!
This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all. Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. 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 is going to wrap this up for this exceptional food butternut squash risotto recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
