Recipe of Quick Butternut-squash Risotto

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut-squash risotto. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Butternut-squash Risotto is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Butternut-squash Risotto is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 1/2 cup Celery, finely chopped
3. Make ready 2 cups Butternut Squash, finely diced
4. Prepare 1 Clove Garlic, minced
5. Take 1 cup Arborio Rice
6. Get 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
7. Get 4-5 cups Chicken Stock
8. Prepare 2 Tbsp Olive Oil
9. Make ready 1 Tbsp Fresh Sage, chopped
10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
11. Make ready 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!

Instructions 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 this up for this special food butternut-squash risotto recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!