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

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.

Butternut Squash Risotto is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash Risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin 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. Prepare 1 Butternut squash
2. Get 2 cloves garlic
3. Get 2 sprigs rosemary
4. Prepare Olive oil
5. Prepare 1 large white onion
6. Get 1/2 teaspoon mixed herbs
7. Get 150 g arborio rice (to serve 2)
8. Take Stock cube (I used kallo organic veg stock cube)
9. Make ready Parmesan
10. Take Pepper for seasoning

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. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
   1. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
2. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
3. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
4. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!

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 is going to wrap it up for this special food 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 at 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!