Hi, I’m Clara. Today, we’re going to make roast butternut squash risotto recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roast butternut squash risotto Recipe
Roast butternut squash risotto is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Roast butternut squash risotto is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roast butternut squash risotto:
- Get 1 small/medium butternut squash
- Get 250 g arborio risotto rice
- Make ready 1 small onion
- Make ready 1 tsp thyme leaves
- Prepare 5 tbsp rapeseed oil
- Prepare 20 g butter
- Get 4 cloves garlic
- Prepare 8-10 sage leaves
- Make ready 125 ml white
- Make ready 800 ml vegetable stock
- Prepare 3 slices Parma ham
Steps to make Roast butternut squash risotto:
- Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly
- Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted.
- While the butternut is roasting, start the risotto..
- Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking.
- Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
- Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
- Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
- When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
- Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.
So that is going to wrap this up with this special dish roast butternut squash risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There is 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. Thank you for reading. Let’s cook!
