Hi, I am Kate. Today, I’m gonna show you how to make shortcut butternut squash risotto recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Shortcut Butternut Squash Risotto Recipe
Shortcut Butternut Squash Risotto is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Shortcut Butternut Squash Risotto is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shortcut Butternut Squash Risotto:
- Prepare 4 cups peeled and diced butternut squash
- Make ready 1 medium onion, diced
- Get 1 tbsp olive oil
- Take 1/2 tsp salt
- Make ready 2 cup cooked basmati rice or brown rice
- Make ready 1/2 cup chicken stock or broth
- Get Grated parmesan (optional)
Instructions to make Shortcut Butternut Squash Risotto:
- Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- Warm the rice and then stir it into the sauce. Season to taste with salt.
- Top with parmasan to serve.
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