Hi, I am Elise. Today, I will show you a way to make butternut-squash risotto recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Butternut-squash Risotto is something that I’ve loved my entire life.
To get started with this 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 that.
The ingredients needed to make Butternut-squash Risotto:
- Make ready 1 Small Onion, finely chopped
- Take 1/2 cup Celery, finely chopped
- Prepare 2 cups Butternut Squash, finely diced
- Make ready 1 Clove Garlic, minced
- Get 1 cup Arborio Rice
- Get 1 cup White (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
- Get 4-5 cups Chicken Stock
- Get 2 Tbsp Olive Oil
- Prepare 1 Tbsp Fresh Sage, chopped
- Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
- Take 1 Tbsp Butter
Instructions to make Butternut-squash Risotto:
- 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.
- Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the and cook for a couple of minutes until the has been absorbed by the rice.
- 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.
- 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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