Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roast butternut squash risotto. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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.
Roast butternut squash risotto is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Roast butternut squash risotto is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roast butternut squash risotto:
- Get 1 small/medium butternut squash
- Prepare 250 g arborio risotto rice
- Take 1 small onion
- Take 1 tsp thyme leaves
- Make ready 5 tbsp rapeseed oil
- Get 20 g butter
- Prepare 4 cloves garlic
- Take 8-10 sage leaves
- Take 125 ml white wine
- Get 800 ml vegetable stock
- Prepare 3 slices Parma ham
Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. 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. Roasted Butternut Squash Risotto - delicious sweet and nutty flavour of roasted butternut squash in this comforting tasty risotto.
Instructions 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.
Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety. Carefully cut your butternut squash in half and scoop out the seeds. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil.
So that’s going to wrap it up for this special food roast butternut squash risotto recipe. Thank you very much for reading. I am sure 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, colleague and friends. Thank you for reading. Go on get cooking!
