Roast butternut squash risotto
Roast butternut squash risotto

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, roast butternut squash risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roast butternut squash risotto is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Roast butternut squash risotto is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you can achieve it.

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

So that’s going to wrap this up with this exceptional food roast butternut squash risotto recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!