Hello, I am Jane. Today, we’re going to prepare butternut squash risotto recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut squash risotto Recipe
Butternut squash risotto is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut squash risotto is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook butternut squash risotto using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut squash risotto:
- Prepare 1 large butternut squash roughly 1kg
- Get 1 large carrot
- Prepare 3 celery stick
- Prepare 2 small onion
- Take 6-8 sage leaves
- Make ready 10 peppercorn
- Get 2 bayleaf
- Get salt
- Get olive oil
- Get 2 tablespoon butter or margarine
- Get 2 liter water
- Make ready 100 ml dry vermouth or dry (optional)
- Make ready 300 gramm risotto rice
- Get 50 gramm parmesan
Instructions to make Butternut squash risotto:
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap it up for this exceptional dish butternut squash risotto recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
