Roast butternut squash risotto
Roast butternut squash risotto

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roast butternut squash risotto. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roast butternut squash risotto is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roast butternut squash risotto is something that I have loved my whole life. They’re fine and they look wonderful.

While the risotto bubbles away in its pot, we roast cubed butternut on the top rack until it's tender and caramelized on the edges. Line a baking sheet with parchment paper. Roast slices, skin side down, in a shallow baking pan in middle of oven.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Take 1 small/medium butternut squash
  2. Take 250 g arborio risotto rice
  3. Take 1 small onion
  4. Prepare 1 tsp thyme leaves
  5. Get 5 tbsp rapeseed oil
  6. Get 20 g butter
  7. Take 4 cloves garlic
  8. Take 8-10 sage leaves
  9. Get 125 ml white wine
  10. Make ready 800 ml vegetable stock
  11. Get 3 slices Parma ham

Drizzle olive oil all over squash cubes to coat evenly. Sprinkle the chopped sage all over the oil-covered squash cubes to evenly coat. Let cool, then blend in a food processor until smooth. Riffs, Substitutions, and Toppings Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings.

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.

Add the squash, broth and wine, then sprinkle with salt and. Add water, cover, and bring to a boil over medium-high heat. Roasted Butternut Squash Risotto With Crispy Sage This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make!

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