Recipe of Award-winning 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’m gonna make it a little bit unique. This will be really delicious.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.

Butternut Squash Risotto is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Butternut Squash Risotto is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut squash risotto using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Risotto:

1. Make ready 1 Butternut squash
2. Get 2 cloves garlic
3. Make ready 2 sprigs rosemary
4. Get Olive oil
5. Take 1 large white onion
6. Make ready 1/2 teaspoon mixed herbs
7. Prepare 150 g arborio rice (to serve 2)
8. Take Stock cube (I used kallo organic veg stock cube)
9. Get Parmesan
10. Get Pepper for seasoning

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. 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.

Instructions to make Butternut Squash Risotto:

1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!

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. 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. 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 Free.

So that is going to wrap it up with this exceptional food butternut squash risotto recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!