Butternut-squash Risotto
Butternut-squash Risotto

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butternut-squash risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Butternut-squash Risotto is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Butternut-squash Risotto is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut-squash Risotto:
  1. Make ready 1 Small Onion, finely chopped
  2. Take 1/2 cup Celery, finely chopped
  3. Take 2 cups Butternut Squash, finely diced
  4. Prepare 1 Clove Garlic, minced
  5. Make ready 1 cup Arborio Rice
  6. Get 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Prepare 4-5 cups Chicken Stock
  8. Take 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Get Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Make ready 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!

So that is going to wrap it up with this exceptional food butternut-squash risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!