Butternut Squash Risotto
Butternut Squash Risotto

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butternut Squash Risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Butternut Squash Risotto:
  1. Prepare 3 cups butternut squash
  2. Make ready 1 shallot
  3. Make ready 1 teaspoon sage
  4. Make ready Salt
  5. Make ready Pepper
  6. Get 1/2 cup white wine
  7. Get 1 1/2 cup Arborio rice
  8. Make ready 4 cups chicken broth
  9. Take 3 tbsp butter
  10. Take 3/4 cup Parmesan cheese
  11. Prepare Fresh parsley
Instructions 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’s going to wrap this up with this special food butternut squash risotto recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!