Butternut Squash Risotto
Butternut Squash Risotto

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash risotto. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Butternut Squash Risotto is something which I have loved my whole life.

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 get started with this recipe, we have to first prepare a few ingredients. You can cook butternut squash risotto using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Risotto:
  1. Take 3 cups butternut squash
  2. Take 1 shallot
  3. Take 1 teaspoon sage
  4. Prepare Salt
  5. Prepare Pepper
  6. Prepare 1/2 cup white wine
  7. Prepare 1 1/2 cup Arborio rice
  8. Take 4 cups chicken broth
  9. Take 3 tbsp butter
  10. Get 3/4 cup Parmesan cheese
  11. Prepare Fresh parsley

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:
  1. Preheat over to 425
  2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside
  3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent.
  4. Add rice and toast for a few minutes
  5. Add white wine and stir until absorbed by rice
  6. Add one cup of chicken broth and continuously stir until the broth is absorbed
  7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed
  8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth
  9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter.
  10. Top with fresh parsley and black pepper. Serve immediately for best consistency
  11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown

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. 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. Add the butternut squash to the prepared baking sheet.

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