Shortcut Butternut Squash Risotto
Shortcut Butternut Squash Risotto

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shortcut butternut squash risotto. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shortcut Butternut Squash Risotto is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Shortcut Butternut Squash Risotto is something which I’ve loved my entire life. They’re nice and they look wonderful.

To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. I've got a yummy seasonal recipe to celebrate the beginning of fall - Butternut Squash and Sage Risotto, made with a time-saving shortcut! This risotto was inspired by the forest of sage we have growing in our backyard.

To begin with this recipe, we have to first prepare a few components. You can have shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Shortcut Butternut Squash Risotto:
  1. Get 4 cups peeled and diced butternut squash
  2. Take 1 medium onion, diced
  3. Make ready 1 tbsp olive oil
  4. Get 1/2 tsp salt
  5. Make ready 2 cup cooked basmati rice or brown rice
  6. Take 1/2 cup chicken stock or broth
  7. Take Grated parmesan (optional)

This risotto with butternut squash and sage comes together in just under an hour, and is not as involved as you might think. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften. The Rules of Risotto Arborio rice is traditionally used for risotto because of its high starch content, which produces the creamy texture of the dish.

Steps to make Shortcut Butternut Squash Risotto:
  1. Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
  2. Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
  3. Warm the rice and then stir it into the sauce. Season to taste with salt.
  4. Top with parmasan to serve.

Add onion and cook, stirring often, until beginning to soften. The Rules of Risotto Arborio rice is traditionally used for risotto because of its high starch content, which produces the creamy texture of the dish. Regular short-grain and medium-grain rice may be substituted in a pinch, but for best results always look for imported Italian Arborio. Risotto is a versatile rice dish that allows for a number of additions. This recipe is for butternut squash risotto, which makes the savory dish sweet when the squash is cooked with the rice.

So that’s going to wrap this up for this special food shortcut butternut squash risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!