Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut-squash risotto. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Butternut-squash Risotto is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Butternut-squash Risotto is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut-squash Risotto:
  1. Prepare 1 Small Onion, finely chopped
  2. Make ready 1/2 cup Celery, finely chopped
  3. Get 2 cups Butternut Squash, finely diced
  4. Get 1 Clove Garlic, minced
  5. Prepare 1 cup Arborio Rice
  6. Prepare 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Get 4-5 cups Chicken Stock
  8. Get 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Get Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Get 1 Tbsp Butter
Steps to make Butternut-squash Risotto:
  1. Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
  2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
  3. Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
  4. When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!

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