Roast butternut squash risotto

Steps Making Recipes Roast butternut squash risotto using 11 ingredients and 9 steps

Roast 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 of white, and requires practically no stirring. You can just bake it all in the oven! Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper.

Bring the stock to the boil and keep on a low simmer.

In a separate pan, melt half the butter over a medium heat.

You can cook Roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Roast butternut squash risotto

1. Prepare 1 small/medium butternut squash.
2. You need 250 g arborio risotto rice.
3. Prepare 1 small onion.
4. It's 1 tsp thyme leaves.
5. It's 5 tbsp rapeseed oil.
6. Prepare 20 g butter.
7. Prepare 4 cloves garlic.
8. You need 8-10 sage leaves.
9. Prepare 125 ml white wine.
10. It's 800 ml vegetable stock.
11. Prepare 3 slices Parma ham.

Roast butternut squash risotto instructions

1. 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.
2. 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..
3. While the butternut is roasting, start the risotto...
4. 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 wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking..
5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring..
6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée.
7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste..
8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine..
9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds..

Roast butternut squash risotto - Add the wine and continue cooking, stirring until the wine is absorbed. 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. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color. Thank you and good luck