Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butternut squash risotto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Butternut Squash Risotto is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Butternut Squash Risotto is something which I have loved my entire life.

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. While the squash is roasting, prepare the risotto.

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

The ingredients needed to make Butternut Squash Risotto:

1. Take 3 cups butternut squash
2. Get 1 shallot
3. Get 1 teaspoon sage
4. Take Salt
5. Get Pepper
6. Prepare 1/2 cup white wine
7. Take 1 1/2 cup Arborio rice
8. Take 4 cups chicken broth
9. Make ready 3 tbsp butter
10. Take 3/4 cup Parmesan cheese
11. Get Fresh parsley

For the stock, place the vegetable stock in a large pan with the garlic, saffron, white wine and. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash - it will be quite mushy but that's fine. I go for half of it fine and half chunky. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.

Steps to make Butternut Squash Risotto:

1. Preheat over to 425
2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside
3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent.
4. Add rice and toast for a few minutes
5. Add white wine and stir until absorbed by rice
6. Add one cup of chicken broth and continuously stir until the broth is absorbed
7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed
8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth
9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter.
10. Top with fresh parsley and black pepper. Serve immediately for best consistency
11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown

I go for half of it fine and half chunky. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top. Pound or chop the garlic and add a generous glug of olive oil. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat.

So that’s going to wrap this up for this exceptional food butternut squash risotto recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at 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!