Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut-squash risotto. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Butternut-squash Risotto is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Butternut-squash Risotto is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut-squash Risotto:
  1. Take 1 Small Onion, finely chopped
  2. Take 1/2 cup Celery, finely chopped
  3. Make ready 2 cups Butternut Squash, finely diced
  4. Make ready 1 Clove Garlic, minced
  5. Take 1 cup Arborio Rice
  6. Prepare 1 cup White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Get 4-5 cups Chicken Stock
  8. Prepare 2 Tbsp Olive Oil
  9. Get 1 Tbsp Fresh Sage, chopped
  10. Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Make ready 1 Tbsp Butter
Instructions to make Butternut-squash Risotto:
  1. Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce.
  2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice.
  3. Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked.
  4. When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!

So that is going to wrap this up for this special food butternut-squash risotto recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!