Roast butternut squash risotto
Roast butternut squash risotto

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roast butternut squash risotto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast butternut squash risotto is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Roast butternut squash risotto is something that I’ve loved my whole life.

This butternut squash risotto recipe tastes incredible! 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.

To get started with this recipe, we must first prepare a few ingredients. You can have roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roast butternut squash risotto:
  1. Make ready 1 small/medium butternut squash
  2. Prepare 250 g arborio risotto rice
  3. Make ready 1 small onion
  4. Get 1 tsp thyme leaves
  5. Prepare 5 tbsp rapeseed oil
  6. Prepare 20 g butter
  7. Prepare 4 cloves garlic
  8. Make ready 8-10 sage leaves
  9. Get 125 ml white wine
  10. Take 800 ml vegetable stock
  11. Prepare 3 slices Parma ham

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. Place squash cubes into a steamer basket in a saucepan. This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but it's hearty.

Instructions to make Roast butternut squash risotto:
  1. Preheat oven to 200c. Peel and cube butternut into 2cm cubes. Coat in a little oil and seasoning. Place in the oven with whole garlic cloves until golden brown. Bring out and re toss every 10-15minutes to colour evenly
  2. Coat butternut seeds in 1tsp oil, salt, pepper and a generous pinch of cayenne pepper. Lay out Parma ham on the same tray. Bake until ham is crispy and seeds are well toasted.
  3. While the butternut is roasting, start the risotto..
  4. Sweat off the finely diced onion in the butter and 1tbsp of the oil on a gentle heat. When the onion is soft and translucent add in the rice and thyme, stir to coat. Continue to cook gently until the outside of the rice has gone clear. Add in the white wine reduce fully. Then add one ladle of stock. Stirring continually to promote even cooking.
  5. Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
  6. Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
  7. Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
  8. When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
  9. Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.

Roasted Butternut Squash Risotto with Sugared Walnuts. It starts with roasted butternut squash that gets pureed and added to the pan with our short grain brown rice, white wine, and veggie broth and cooked down until I call this one date night roasted butternut squash risotto because I think it seriously makes the perfect dish to cook on a date night. Easy vegan roasted butternut squash risotto with healthy flavorful leeks and peppery arugula. Sprinkle with fried crispy sage on top. Healthy, tasty and vegan, this creamy roasted butternut squash risotto is simply fall in a bowl.

So that’s going to wrap this up for this exceptional food roast butternut squash risotto recipe. Thanks so much for your time. I’m confident that 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, colleague and friends. Thanks again for reading. Go on get cooking!