Easiest Way to Prepare Homemade Butternut squash risotto

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash risotto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut squash risotto is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Butternut squash risotto is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash risotto using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash risotto:

1. Make ready 1 large butternut squash roughly 1kg
2. Get 1 large carrot
3. Make ready 3 celery stick
4. Make ready 2 small onion
5. Take 6-8 sage leaves
6. Get 10 peppercorn
7. Prepare 2 bayleaf
8. Get salt
9. Make ready olive oil
10. Take 2 tablespoon butter or margarine
11. Take 2 liter water
12. Make ready 100 ml dry vermouth or dry white wine (optional)
13. Take 300 gramm risotto rice
14. Make ready 50 gramm parmesan

Steps to make Butternut squash risotto:

1. Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes.
2. Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes.
3. When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more.
4. Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top.

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