Butternut Squash Risotto
Butternut Squash Risotto

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Butternut Squash Risotto is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Butternut Squash Risotto is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

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