Recipe: Perfect Butternut Squash Risotto

Butternut Squash Risotto. Place squash cubes into a steamer basket in a saucepan. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.

Bring the stock to the boil and keep on a low simmer. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought. You can have Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Butternut Squash Risotto

1. Prepare 3 cups of butternut squash.
2. It's 1 of shallot.
3. You need 1 teaspoon of sage.
4. It's of Salt.
5. You need of Pepper.
6. You need 1/2 cup of white wine.
7. Prepare 1 1/2 cup of Arborio rice.
8. Prepare 4 cups of chicken broth.
9. Prepare 3 tbsp of butter.
10. Prepare 3/4 cup of Parmesan cheese.
11. Prepare of Fresh parsley.

A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot. We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant, or that you know you're way around the kitchen. Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free.

Butternut Squash Risotto step by step

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.

When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is. Butternut squash risotto is another great seasonal variation on the basic risotto recipe. The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture. I didn't think it would be very good because that's just not how you make risotto. I love to make risotto as soon as the weather cools down, but I can't figure out how to make it with busy kids in the house who so often need my attention.