Steps to Make Yummy Butternut Squash Risotto

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Butternut Squash Risotto. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Butternut Squash Risotto Recipe. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.

You can have Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Butternut Squash Risotto

1. Prepare 3 cups of butternut squash.
2. You need 1 of shallot.
3. It’s 1 teaspoon of sage.
4. It’s of Salt.
5. It’s of Pepper.
6. You need 1/2 cup of white wine.
7. Take 1 1/2 cup of Arborio rice.
8. Take 4 cups of chicken broth.
9. It’s 3 tbsp of butter.
10. Make ready 3/4 cup of Parmesan cheese.
11. Take of Fresh parsley.

Arborio rice, slowly cooked in broth Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought.A lot of butternut squash risotto recipes call for roasting the squash first.Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too.Risotto is the epitome of fast and fancy.

Butternut Squash Risotto step by step

1. Preheat over to 425.
2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside.
3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent..
4. Add rice and toast for a few minutes.
5. Add white wine and stir until absorbed by rice.
6. Add one cup of chicken broth and continuously stir until the broth is absorbed.
7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth.
9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
10. Top with fresh parsley and black pepper. Serve immediately for best consistency.
11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown.

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist.We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant, or that you know you're way around the kitchen.Creamy butternut squash risotto recipe, perfect for autumn.

It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months.Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Lemony Shrimp and Risotto.This butternut squash risotto is a stunner!The sweet squash contrasts against the ultra creamy rice The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all.What to Serve with Butternut Squash Risotto.