Recipe: Appetizing Butternut-squash Risotto

Butternut-squash Risotto. 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.

Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought. 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. You can cook Butternut-squash Risotto using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Butternut-squash Risotto

1. Prepare 1 of Small Onion, finely chopped.
2. It's 1/2 cup of Celery, finely chopped.
3. You need 2 cups of Butternut Squash, finely diced.
4. It's 1 Clove of Garlic, minced.
5. Prepare 1 cup of Arborio Rice.
6. Prepare 1 cup of White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!.
7. You need 4-5 cups of Chicken Stock.
8. It's 2 Tbsp of Olive Oil.
9. It's 1 Tbsp of Fresh Sage, chopped.
10. You need of Fresh Parmiggiano Reggiano, grated (1 1/2 cups).
11. You need 1 Tbsp of Butter.

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. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.

Butternut-squash Risotto instructions

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!.

Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. 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. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is. Risotto is the epitome of fast and fancy.

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