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.

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. A lot of butternut squash risotto recipes call for roasting the squash first. You can have Butternut Squash Risotto using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butternut Squash Risotto

Prepare 1 of Butternut squash.
You need 2 cloves of garlic.
It's 2 sprigs of rosemary.
It's of Olive oil.
Prepare 1 of large white onion.
You need 1/2 teaspoon of mixed herbs.
You need 150 g of arborio rice (to serve 2).
It's of Stock cube (I used kallo organic veg stock cube).
You need of Parmesan.
You need of Pepper for seasoning.

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. 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 instructions

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..
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..
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).
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..
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!.

Risotto is the epitome of fast and fancy. It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months. This butternut squash risotto is a stunner! The sweet squash contrasts against the ultra creamy rice The smell alone of this butternut squash risotto bubbling away is reason enough to cancel all. 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.