Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roast butternut squash risotto. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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!
Roast butternut squash risotto is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Roast butternut squash risotto is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Roast butternut squash risotto:
- Get 1 small/medium butternut squash
- Take 250 g arborio risotto rice
- Prepare 1 small onion
- Take 1 tsp thyme leaves
- Make ready 5 tbsp rapeseed oil
- Prepare 20 g butter
- Make ready 4 cloves garlic
- Prepare 8-10 sage leaves
- Prepare 125 ml white wine
- Get 800 ml vegetable stock
- Prepare 3 slices Parma ham
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. I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods.
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.
I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.
So that’s going to wrap it up with this exceptional food roast butternut squash risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
