Steps to Make Super Quick Homemade Butternut-squash Risotto

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut-squash risotto. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butternut-squash Risotto is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Butternut-squash Risotto is something that I have loved my entire life. They’re fine and they look fantastic.

Add water, cover, and bring to a boil over medium-high heat. Use a wooden spoon to partially. Add squash; season with salt and pepper. Stir in Parmesan and sage, then season with salt and pepper before serving.

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

The ingredients needed to make Butternut-squash Risotto:

1. Get 1 Small Onion, finely chopped
2. Make ready 1/2 cup Celery, finely chopped
3. Get 2 cups Butternut Squash, finely diced
4. Take 1 Clove Garlic, minced
5. Get 1 cup Arborio Rice
6. Take 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. Take 1 Tbsp Fresh Sage, chopped
10. Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
11. Prepare 1 Tbsp Butter

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. You can just bake it all in the oven!

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!

This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Using a slotted spoon, transfer the pancetta to a medium bowl. Meanwhile, heat the oil in a large saucepan over medium heat. Meanwhile, heat the remaining olive oil in a deep frying pan and add the onion.

So that’s going to wrap it up with this exceptional food butternut-squash risotto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!