Hello, I’m Jane. Today, I will show you a way to prepare butternut squash risotto recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut squash risotto Recipe
Butternut squash risotto is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Butternut squash risotto is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have butternut squash risotto using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash risotto:
- Prepare 1 large butternut squash roughly 1kg
- Prepare 1 large carrot
- Prepare 3 celery stick
- Prepare 2 small onion
- Get 6-8 sage leaves
- Prepare 10 peppercorn
- Take 2 bayleaf
- Get salt
- Take olive oil
- Get 2 tablespoon butter or margarine
- Prepare 2 liter water
- Make ready 100 ml dry vermouth or dry white (optional)
- Get 300 gramm risotto rice
- Make ready 50 gramm parmesan
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.
So that is going to wrap it up for this distinctive dish butternut squash risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
