Recipe of Butternut-squash Risotto

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, butternut-squash risotto. One of my favorites food recipes. For mine, I will make it a 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 simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Butternut-squash Risotto is something which I have loved my entire life. They are nice and they look fantastic.

How to Prepare Butternut-squash Risotto

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

Ingredients

The ingredients needed to make Butternut-squash Risotto:

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

Instructions

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!

As simple as that Recipe of Butternut-squash Risotto

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

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