How to Make Delicious Butternut-squash Risotto

Butternut-squash Risotto. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. Place squash cubes into a steamer basket in a saucepan.

Creamy butternut squash risotto recipe, perfect for autumn. We love risotto, it's one of those meals that make you feel like you're eating out in a fancy restaurant, or that you know you're way around the kitchen. When both butternut squash dishes were done, I honestly couldn't decide which one I liked more, so I sorta Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is. You can cook Butternut-squash Risotto using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Butternut-squash Risotto

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

Risotto is the epitome of fast and fancy. It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months. Butternut squash risotto is another great seasonal variation on the basic risotto recipe. The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture.

Butternut-squash Risotto instructions

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!.

This super-creamy, luxurious vegan risotto is creamy and delicious and smoky with some sage. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan. Instant Pot Butternut Squash and Sage Risotto. There's nothing as satisfying and warming as a nice hot risotto suffused with fall flavors like butternut, sage, and Parmesan.