Steps to Prepare Butternut-squash Risotto

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut-squash risotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Butternut-squash Risotto is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Butternut-squash Risotto is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Butternut-squash Risotto:

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

Instructions

Instructions 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!

So that’s going to wrap this up for this special food butternut-squash risotto recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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