Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, shortcut butternut squash risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shortcut Butternut Squash Risotto is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Shortcut Butternut Squash Risotto is something that I have loved my entire life. They are nice and they look fantastic.
Ingredients in Butternut Squash Risotto To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. Add butternut squash and heated chicken broth.
To get started with this recipe, we must first prepare a few ingredients. You can have shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Shortcut Butternut Squash Risotto:
- Get 4 cups peeled and diced butternut squash
- Make ready 1 medium onion, diced
- Take 1 tbsp olive oil
- Get 1/2 tsp salt
- Take 2 cup cooked basmati rice or brown rice
- Take 1/2 cup chicken stock or broth
- Make ready Grated parmesan (optional)
In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until beginning to soften,. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat.
Instructions to make Shortcut Butternut Squash Risotto:
- Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- Warm the rice and then stir it into the sauce. Season to taste with salt.
- Top with parmasan to serve.
This recipe is for butternut squash risotto, which makes the savory dish sweet when the squash is cooked with the rice. Great recipe for Shortcut Butternut Squash Risotto. This recipe is by Amy Palanjian. I found it somewhere on the Internet. I took a screenshot of the ingredients and method hoping that I could get some good healthy vegetables and nutrition into my toddler who seems to have a sixth sense when I.
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