Shortcut Butternut Squash Risotto
Shortcut Butternut Squash Risotto

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, shortcut butternut squash risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!

Shortcut Butternut Squash Risotto is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Shortcut Butternut Squash Risotto is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Shortcut Butternut Squash Risotto:
  1. Get 4 cups peeled and diced butternut squash
  2. Get 1 medium onion, diced
  3. Get 1 tbsp olive oil
  4. Take 1/2 tsp salt
  5. Make ready 2 cup cooked basmati rice or brown rice
  6. Prepare 1/2 cup chicken stock or broth
  7. Make ready Grated parmesan (optional)

Short-Cut Butternut Squash and Borlotti Risotto. This one-pot meal requires little attention from the chef unlike traditional risotto, but still tastes and looks so elegant. The borlotti beans are an Italian brown bean that can be replaced with pinto beans. My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes.

Steps to make Shortcut Butternut Squash Risotto:
  1. Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
  2. Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
  3. Warm the rice and then stir it into the sauce. Season to taste with salt.
  4. Top with parmasan to serve.

Add squash and sprinkle with salt, pepper, and chili powder. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften. Got a yummy seasonal recipe today to celebrate the beginning of fall but first, how was your weekend? My Instagram feed was full of friends' trips to the apple… Shortcut Butternut Squash Risotto.

So that is going to wrap this up for this special food shortcut butternut squash risotto recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!