Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, roast butternut squash risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Roast butternut squash risotto is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Roast butternut squash risotto is something which I’ve 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 of white, and requires practically no stirring. You can just bake it all in the oven!
To begin with this recipe, we must first prepare a few ingredients. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Roast butternut squash risotto:
- Make ready 1 small/medium butternut squash
- Take 250 g arborio risotto rice
- Make ready 1 small onion
- Make ready 1 tsp thyme leaves
- Prepare 5 tbsp rapeseed oil
- Prepare 20 g butter
- Get 4 cloves garlic
- Get 8-10 sage leaves
- Make ready 125 ml white wine
- Make ready 800 ml vegetable stock
- Prepare 3 slices Parma ham
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first.
Steps to make Roast butternut squash risotto:
- Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly
- Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted.
- While the butternut is roasting, start the risotto..
- Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking.
- Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
- Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
- Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
- When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
- Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.
Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. This warm and hearty roasted butternut squash risotto is the perfect addition to your holiday feast! I had butternut squash on hand, but you could easily substitute pumpkin purée for another fun twist on classic risotto.
So that is going to wrap it up for this exceptional food roast butternut squash risotto recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
