Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut-squash risotto. One of my favorites. For mine, I’m gonna make it a little 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.

Butternut-squash Risotto is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Butternut-squash Risotto is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut-squash Risotto:
  1. Make ready 1 Small Onion, finely chopped
  2. Get 1/2 cup Celery, finely chopped
  3. Take 2 cups Butternut Squash, finely diced
  4. Prepare 1 Clove Garlic, minced
  5. Get 1 cup Arborio Rice
  6. Prepare 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Get 4-5 cups Chicken Stock
  8. Make ready 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Make ready 1 Tbsp Butter

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is.

Instructions to make Butternut-squash Risotto:
  1. 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.
  2. 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.
  3. 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.
  4. 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!

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. 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. Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. I didn't think it would be very good because that's just not how you make risotto.

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