Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut-squash risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Butternut-squash Risotto is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Butternut-squash Risotto is something that I’ve loved my entire life. They’re fine and they look wonderful.
My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Photograph by The Ingalls 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.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 1 Small Onion, finely chopped
- Prepare 1/2 cup Celery, finely chopped
- Get 2 cups Butternut Squash, finely diced
- Get 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!
- Get 4-5 cups Chicken Stock
- Make ready 2 Tbsp Olive Oil
- Get 1 Tbsp Fresh Sage, chopped
- Prepare Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
- Prepare 1 Tbsp Butter
Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth. Meanwhile, heat the oil in a large saucepan over medium heat. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.
Instructions 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!
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! SQUASH Butternut squash can be switched out for other sweet winter squash like pumpkin, acorn, or even sweet potatoes!.
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