Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut squash risotto. One of my favorites. This time, I am going to 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Butternut squash risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash risotto using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut squash risotto:
- Make ready 1 large butternut squash roughly 1kg
- Get 1 large carrot
- Prepare 3 celery stick
- Make ready 2 small onion
- Prepare 6-8 sage leaves
- Get 10 peppercorn
- Prepare 2 bayleaf
- Get salt
- Get olive oil
- Prepare 2 tablespoon butter or margarine
- Get 2 liter water
- Prepare 100 ml dry vermouth or dry white wine (optional)
- Prepare 300 gramm risotto rice
- Prepare 50 gramm parmesan
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.
Steps to make Butternut squash risotto:
- Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes.
- Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes.
- When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more.
- Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top.
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 exceptional food butternut squash risotto recipe. Thanks so 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 bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
