Hello, I’m Jane. Today, we’re going to prepare butternut-squash risotto recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Butternut-squash Risotto Recipe
Butternut-squash Risotto is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Butternut-squash Risotto is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut-squash Risotto:
- Get 1 Small Onion, finely chopped
- Make ready 1/2 cup Celery, finely chopped
- Prepare 2 cups Butternut Squash, finely diced
- Get 1 Clove Garlic, minced
- Take 1 cup Arborio Rice
- Get 1 cup (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
- Get 4-5 cups Chicken Stock
- Make ready 2 Tbsp Olive Oil
- Take 1 Tbsp Fresh Sage, chopped
- Prepare Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
- Prepare 1 Tbsp Butter
Steps to make Butternut-squash Risotto:
- Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
- Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the and cook for a couple of minutes until the has been absorbed by the rice.
- Add a ladleful of sausage broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
- When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!
So that is going to wrap it up with this distinctive dish butternut-squash risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
