Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash risotto. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Butternut Squash Risotto is something that 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. Cook until the rice absorbs the stock.

To get started with this recipe, we have to first prepare a few components. You can have butternut squash risotto using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Risotto:

1. Take 1 butternut squash, peeled and 3/4" cubed
2. Take 2 Tbs. olive oil
3. Get Salt and Pepper
4. Take 6 cups water
5. Get 6 tsp. Better than Bouillon chicken base
6. Make ready 4 tbs unsalted butter
7. Get 2 large shallots, minced
8. Prepare 1 1/2 cup arborio rice
9. Get 1/2 cup dry white wine
10. Take 1 cup Parmesan Reggiano cheese

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 oven to 400°F. Toss squash in olive oil and 1/2 tsp salt. Roast in oven till soft, about 30 mins.
2. Bring water and bullion to a simmer in a small saucepan to create chicken broth.
3. In a medium pot, melt butter and saute the shallots for 10 min. Add rice and stir to coat in butter.
4. Add wine and stir for 3 mins. 1 cup at a time, add broth and stir for 5-6 to allow broth to be absorbed. Continue until all broth is used and rice is al dente.
5. Remove rice from heat and stir in squash and cheese.

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. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Melt butter in a saucepan over medium-high heat.

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