Butternut Squash Risotto
Butternut Squash Risotto

Hey everyone, 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Butternut Squash Risotto is something which I have loved my entire life. They’re fine and they look fantastic.

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

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