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Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Butternut Squash Risotto is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Butternut Squash Risotto is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have butternut squash risotto using 10 ingredients and 5 steps. Here is how you can achieve that.
Components of Butternut Squash Risotto:
- Make ready Butternut squash
- Make ready garlic
- Take rosemary
- Take Olive oil
- Make ready large white onion
- Prepare mixed herbs
- Make ready arborio rice (to serve 2)
- Prepare Stock cube (I used kallo organic veg stock cube)
- Make ready Parmesan
- Get Pepper for seasoning
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 Make Butternut Squash Risotto:
- Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
- Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
- Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
- Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
- When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!
Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Meanwhile, chop six sage leaves fine and dice the onion. Heat the rest of the chicken stock and hold at a low simmer. Heat the butter and half the oil in a frying pan over a low-medium heat.
Do not neglect to practice the dishes above, to consume with family members in your home. Try to contrast it with the dish you have. Is it much better or less. Please blend it to make it taste much better.
So that is going to wrap it up with this special food butternut squash risotto recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
