Roast butternut squash risotto
Roast butternut squash risotto

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roast butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring.

Roast butternut squash risotto is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Roast butternut squash risotto is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roast butternut squash risotto:
  1. Make ready 1 small/medium butternut squash
  2. Get 250 g arborio risotto rice
  3. Take 1 small onion
  4. Prepare 1 tsp thyme leaves
  5. Make ready 5 tbsp rapeseed oil
  6. Prepare 20 g butter
  7. Take 4 cloves garlic
  8. Take 8-10 sage leaves
  9. Take 125 ml white wine
  10. Get 800 ml vegetable stock
  11. Take 3 slices Parma ham

You can make it a meatless dish by leaving out the pancetta and using vegetable broth in place of the chicken broth. I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. A lot of butternut squash risotto recipes call for roasting the squash first.

Instructions to make Roast butternut squash risotto:
  1. Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly
  2. Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted.
  3. While the butternut is roasting, start the risotto..
  4. Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking.
  5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
  6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
  7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
  8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
  9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.

Stir in Parmesan and sage, then season with salt and pepper before serving. This Roasted Butternut Squash Risotto is easy to make, healthy and perfect for a delicious dinner! This recipe is vegetarian and gluten-free. It starts with roasted butternut squash that gets pureed and added to the pan with rice, sage, white wine, and veggie broth and cooked down until tender and. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once.

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