Butternut-squash Risotto
Butternut-squash Risotto

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butternut-squash risotto. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Butternut-squash Risotto is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Butternut-squash Risotto is something that I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Butternut-squash Risotto:
  1. Prepare Small Onion, finely chopped
  2. Get Celery, finely chopped
  3. Get Butternut Squash, finely diced
  4. Take Garlic, minced
  5. Get Arborio Rice
  6. Get White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!
  7. Get Chicken Stock
  8. Take Olive Oil
  9. Get Fresh Sage, chopped
  10. Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
  11. Make ready Butter
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!

So that’s going to wrap it up with this exceptional food butternut-squash risotto recipe. Thank you very much for reading. 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!