Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut-squash risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
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 which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut-squash Risotto:
- Take 1 Small Onion, finely chopped
- Make ready 1/2 cup Celery, finely chopped
- Make ready 2 cups Butternut Squash, finely diced
- Make ready 1 Clove Garlic, minced
- Make ready 1 cup Arborio Rice
- Make ready 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
- Make ready 4-5 cups Chicken Stock
- Prepare 2 Tbsp Olive Oil
- Take 1 Tbsp Fresh Sage, chopped
- Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
- Take 1 Tbsp Butter
Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. A satisfying veggie supper that gives a basic risotto recipe an autumnal twist. 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. This butternut squash risotto is a stunner!
Steps to make Butternut-squash Risotto:
- Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
- Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
- Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
- When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!
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. 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. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is. Add the butternut squash to the prepared baking sheet.
So that’s going to wrap this up for this exceptional food butternut-squash risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
