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Butternut Squash Risotto
Stir the sage butternut squash parmesan and mozzarella into the risotto.
Butternut squash risotto. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. Enhancing a bought stock with other flavours is an easy way of ensuring your risotto will taste great. Add the onion and garlic and cook for a further 5 mins until the onion is translucent.
Cook and stir for 2 minutes until the onion begins to soften then stir in the rice. Turn the heat off leave the pan on the heat and let the cheese melt. Stir in remaining tablespoon butter arborio rice stirring quickly.
Toss the squash in 1 tbsp oil together with the chopped sage. 40 minutes to 45 minutes. 1 1 2 pounds butternut squash peeled seeded and cut into 1 2 inch chunks.
1 small butternut squash peeled seeds removed and cut into 1 inch dice about 3 1 2 to 4 cups total 2 tablespoons olive oil for the risotto. In a separate pan melt half the butter over a medium heat. 1 small onion peeled finely diced 2 tablespoons olive oil 1 1 3 carnaroli or arborio rice 1 2 cup white wine 4 cups homemade chicken broth heated.
Season to taste with salt and pepper. Add the butternut squash and cook for 5 mins stirring over a medium heat. Coarse salt and ground pepper.
1 2 cup dry white wine. 15 minutes to 20 minutes. Deselect all 1 small butternut squash 6 cups vegetable stock 3 tablespoons unsalted butter or extra virgin olive oil 2 cups risotto rice gabriele prefers carnaroli kosher salt.
Source : pinterest.com