Recipe: Perfect Roast butternut squash risotto

Roast butternut squash risotto. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring.

My favorite version uses a package of pre-cubed/peeled squash dusted with cinnamon and nutmeg from Whole Foods. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. You can cook Roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Roast butternut squash risotto

1. You need 1 of small/medium butternut squash.
2. You need 250 g of arborio risotto rice.
3. It's 1 of small onion.
4. Prepare 1 tsp of thyme leaves.
5. Prepare 5 tbsp of rapeseed oil.
6. You need 20 g of butter.
7. Prepare 4 cloves of garlic.
8. It's 8-10 of sage leaves.
9. Prepare 125 ml of white wine.
10. You need 800 ml of vegetable stock.
11. It's 3 slices of Parma ham.

This warm and hearty roasted butternut squash risotto is the perfect addition to your holiday feast! This warm and hearty parmesan risotto recipe has a cheesy white wine base and gets an added bit of creaminess and flavor from a roasted butternut squash puree. It starts with roasted butternut squash that gets pureed and added to the pan with our short grain brown rice, white wine, and veggie broth and cooked down until I call this one date night roasted butternut squash risotto because I think it seriously makes the perfect dish to cook on a date night. While the squash is roasting, prepare the risotto.

Roast butternut squash risotto step by step

1. Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly.
2. Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted..
3. While the butternut is roasting, start the risotto...
4. Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking..
5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring..
6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée.
7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste..
8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine..
9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds..

Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the. Roasted Butternut Squash Risotto - delicious sweet and nutty flavour of roasted butternut squash in this comforting tasty risotto. This delicious Roasted Butternut Squash Risotto will not disappoint, beautiful delicate flavours of sage and thyme all finished off with parmesan cheese, make.