Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash risotto. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Butternut Squash Risotto is something which I’ve loved my whole 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 recipe, we must first prepare a few components. You can have butternut squash risotto using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Risotto:

1. Make ready half a butternut squash
2. Prepare 2 tablespoons olive oil
3. Prepare 1 large red onion
4. Take 1 Kallo mushroom stock dissolved in over 1 litre of hot water
5. Prepare Risotto rice
6. Make ready rosemary herb
7. Prepare garlic granules
8. Take 30 g parmesan

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.

Instructions to make Butternut Squash Risotto:

1. Chop the butternut squash, skin on, into small cubes. sprinkle in 1 tbsp oil. roast for 30 minutes.
   1. Meanwhile fry the red onion in the other tbsp oil til soft with garlic granules and a sprinkling of rosemary
2. Add the rice then slowly add the stock stirring all the time for around 20 minutes and the rice is soft add half the parmesan
3. Mix in the roasted butternut and serve, sprinkle the remaining parmesan over

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. A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too.

So that is going to wrap this up with this special food butternut squash risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!