Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash risotto. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash Risotto is something that I’ve loved my entire life.

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

The ingredients needed to make Butternut Squash Risotto:

1. Make ready 3 cups butternut squash
2. Make ready 1 shallot
3. Get 1 teaspoon sage
4. Prepare Salt
5. Prepare Pepper
6. Take 1/2 cup white wine
7. Make ready 1 1/2 cup Arborio rice
8. Get 4 cups chicken broth
9. Make ready 3 tbsp butter
10. Prepare 3/4 cup Parmesan cheese
11. Prepare Fresh parsley

Risotto is a versatile rice dish that allows for a number of additions. 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. You can just bake it all in the oven!

Steps to make Butternut Squash Risotto:

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

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 cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves. Heat the butter and half the oil in a frying pan over a low-medium heat. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

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