Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut-squash risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Butternut-squash Risotto is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Butternut-squash Risotto is something that I’ve loved my whole life.

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

The ingredients needed to make Butternut-squash Risotto:

1. Get 1 Small Onion, finely chopped
2. Get 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. Prepare 4-5 cups Chicken Stock
8. Take 2 Tbsp Olive Oil
9. Take 1 Tbsp Fresh Sage, chopped
10. Take Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
11. Prepare 1 Tbsp Butter

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! Stir the sage, butternut squash, Parmesan and mozzarella into the risotto.

Steps 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!

Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. Meanwhile, heat the oil in a large saucepan over medium heat. Then sprinkle shaved Parmesan cheese and garnish with micro red leaf sorrel. Place squash cubes into a steamer basket in a saucepan.

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