Recipe: Delicious Butternut Squash Risotto

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 11 ingredients and 11 steps. Here is how you achieve that.

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

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 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.

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.