Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut-squash risotto. It is one of my favorites food recipes. For mine, I will 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. Place squash cubes into a steamer basket in a saucepan.
Butternut-squash Risotto is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Butternut-squash Risotto is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut-squash Risotto:
- Prepare 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
- Prepare 1 cup Arborio Rice
- Take 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
- Make ready 4-5 cups Chicken Stock
- Take 2 Tbsp Olive Oil
- Get 1 Tbsp Fresh Sage, chopped
- Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
- Take 1 Tbsp Butter
Butternut Squash Risotto is a creamy buttery rice dish made with roasted seasonal squash. It's a hearty, nutritious and cozy recipe that's perfect for colder weather. 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. Butternut squash risotto is another great seasonal variation on the basic risotto recipe.
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 butternut squash really complements the risotto, both in its sweet flavor and its creamy texture. This butternut squash risotto makes a wonderful side dish to our Perfect Pork Chops - and it's delicious and filling enough to be a standalone meatless Monday meal! 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. Butternut squash risotto with tender grains of arborio rice suspended in a creamy white wine This butternut squash risotto incorporates bits of the winter vegetable to add nutty butterscotch flavor to.
So that’s going to wrap this up with this special food butternut-squash risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
