Roast butternut squash risotto
Roast butternut squash risotto

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Hi, hope you are having an incredible day today. Today, we’re going to make a special dish, roast butternut squash risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roast butternut squash risotto is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Roast butternut squash risotto is something that 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.

To get started with this recipe, we must prepare a few components. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you can achieve it.

Active ingredients of Roast butternut squash risotto:
  1. Prepare 1 small/medium butternut squash
  2. Prepare 250 g arborio risotto rice
  3. Prepare 1 small onion
  4. Make ready 1 tsp thyme leaves
  5. Take 5 tbsp rapeseed oil
  6. Make ready 20 g butter
  7. Take 4 cloves garlic
  8. Make ready 8-10 sage leaves
  9. Get 125 ml white wine
  10. Take 800 ml vegetable stock
  11. Prepare 3 slices Parma ham

This risotto brings a toasty delight, for those evenings where spring hasn't quite sprung. Candied walnuts and butternut squash topping creamy richness reminds us that sweeter days yet to come. 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.

This Is To Make Roast butternut squash risotto:
  1. 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
  2. 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.
  3. While the butternut is roasting, start the risotto..
  4. 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.
  5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
  6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
  7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
  8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
  9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.

Pound or chop the garlic and add a generous glug of olive oil The texture of the risotto should be thick and creamy, but not too loose. It may seem tedious standing and stirring but. 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.

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