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 distinctive dish, butternut-squash risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Butternut-squash Risotto is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Butternut-squash Risotto is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut-squash Risotto:
  1. Prepare 1 Small Onion, finely chopped
  2. Make ready 1/2 cup Celery, finely chopped
  3. Make ready 2 cups Butternut Squash, finely diced
  4. Get 1 Clove Garlic, minced
  5. Make ready 1 cup Arborio Rice
  6. Prepare 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Prepare 4-5 cups Chicken Stock
  8. Prepare 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Prepare 1 Tbsp Butter

Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. 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. You can just bake it all in the oven!

Instructions to make Butternut-squash Risotto:
  1. 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.
  2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
  3. Add a ladleful of hot 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.
  4. 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!

Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat.

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