Roast butternut squash risotto
Roast butternut squash risotto

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roast butternut squash risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roast butternut squash risotto is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Roast butternut squash risotto is something that I have loved my whole life.

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To begin with this particular recipe, we have to 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. Take 1 small/medium butternut squash
  2. Take 250 g arborio risotto rice
  3. Prepare 1 small onion
  4. Get 1 tsp thyme leaves
  5. Make ready 5 tbsp rapeseed oil
  6. Take 20 g butter
  7. Prepare 4 cloves garlic
  8. Make ready 8-10 sage leaves
  9. Get 125 ml white wine
  10. Prepare 800 ml vegetable stock
  11. Prepare 3 slices Parma ham

Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Line a baking sheet with parchment paper. 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.

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Roasted Butternut Squash Risotto with Fried Sage. My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Increase the heat to medium and stir in the rice.

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