Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. 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 popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Butternut Squash Risotto is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash risotto using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Risotto:
- Get 1 Butternut squash
- Take 2 cloves garlic
- Prepare 2 sprigs rosemary
- Make ready Olive oil
- Prepare 1 large white onion
- Take 1/2 teaspoon mixed herbs
- Get 150 g arborio rice (to serve 2)
- Get Stock cube (I used kallo organic veg stock cube)
- Get Parmesan
- Make ready Pepper for seasoning
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. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.
Instructions 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!
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. 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. I didn't think it would be very good because that's just not how you make risotto. Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Add the butternut squash to the prepared baking sheet.
So that is going to wrap it up for this special food butternut squash risotto recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
