Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! This butternut squash risotto recipe tastes incredible!
Butternut squash risotto is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Butternut squash risotto is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have butternut squash risotto using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash risotto:
- Prepare 1 large butternut squash roughly 1kg
- Prepare 1 large carrot
- Prepare 3 celery stick
- Make ready 2 small onion
- Take 6-8 sage leaves
- Take 10 peppercorn
- Prepare 2 bayleaf
- Get salt
- Prepare olive oil
- Prepare 2 tablespoon butter or margarine
- Make ready 2 liter water
- Make ready 100 ml dry vermouth or dry white wine (optional)
- Prepare 300 gramm risotto rice
- Prepare 50 gramm parmesan
Bring the stock to the boil and keep on a low simmer. 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. 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.
Instructions 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.
Risotto is the epitome of fast and fancy. It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months. This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all. Add the butternut squash to the prepared baking sheet.
So that is going to wrap this up with this special food butternut squash risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
