Butternut Squash Risotto
Butternut Squash Risotto

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, butternut squash risotto. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Butternut Squash Risotto is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash risotto using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Risotto:
  1. Take 3 cups butternut squash
  2. Make ready 1 shallot
  3. Prepare 1 teaspoon sage
  4. Take Salt
  5. Take Pepper
  6. Prepare 1/2 cup white wine
  7. Prepare 1 1/2 cup Arborio rice
  8. Make ready 4 cups chicken broth
  9. Make ready 3 tbsp butter
  10. Make ready 3/4 cup Parmesan cheese
  11. Prepare Fresh parsley
Steps to make Butternut Squash Risotto:
  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

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