Butternut squash risotto

Steps Cook Recipes Butternut squash risotto using 14 ingredients and 4 steps

Butternut squash risotto - This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. Place squash cubes into a steamer basket in a saucepan. A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot.

Arborio rice, slowly cooked in broth Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought.

While the squash is roasting, prepare the risotto.

You can cook Butternut squash risotto using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients cook Butternut squash risotto

1. It's 1 large butternut squash roughly 1kg.
2. You need 1 large carrot.
3. Prepare 3 celery stick.
4. You need 2 small onion.
5. You need 6-8 sage leaves.
6. It's 10 peppercorn.
7. Prepare 2 bayleaf.
8. Prepare salt.
9. Prepare olive oil.
10. It's 2 tablespoon butter or margarine.
11. You need 2 liter water.
12. You need 100 ml dry vermouth or dry white wine (optional).
13. Prepare 300 gramm risotto rice.
14. Prepare 50 gramm parmesan.

Butternut squash risotto instructions

1. Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes..
2. Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes..
3. When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more..
4. Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top..

Butternut squash risotto - 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. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan. I didn't think it would be very good because that's just not how you make risotto. 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. Add the butternut squash to the prepared baking sheet. Thank you and good luck