Roast butternut squash risotto
Roast butternut squash risotto

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roast butternut squash risotto. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

Roast butternut squash risotto is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Roast butternut squash risotto is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Roast butternut squash risotto:
  1. Get 1 small/medium butternut squash
  2. Prepare 250 g arborio risotto rice
  3. Prepare 1 small onion
  4. Prepare 1 tsp thyme leaves
  5. Make ready 5 tbsp rapeseed oil
  6. Make ready 20 g butter
  7. Prepare 4 cloves garlic
  8. Get 8-10 sage leaves
  9. Take 125 ml white wine
  10. Prepare 800 ml vegetable stock
  11. Make ready 3 slices Parma ham

Add the wine and continue cooking, stirring until the wine is absorbed. A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Carefully cut your butternut squash in half and scoop out the seeds.

Steps to make Roast butternut squash risotto:
  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.

Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Add squash and sprinkle with salt, pepper, and chili powder.

So that is going to wrap it up for this exceptional food roast butternut squash risotto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!