Step-by-Step Guide to Prepare Quick Butternut Squash Risotto

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Butternut Squash Risotto. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butternut Squash Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Butternut Squash Risotto using 10 ingredients and 5 steps. Here is how you cook it.

A yummy vegetarian and gluten free risotto. The below makes two portions but can easily be scaled up to serve more!

Ingredients and spices that need to be Take to make Butternut Squash Risotto:

1. 1 Butternut squash
2. 2 cloves garlic
3. 2 sprigs rosemary
4. Olive oil
5. 1 large white onion
6. 1/2 teaspoon mixed herbs
7. 150 g arborio rice (to serve 2)
8. Stock cube (I used kallo organic veg stock cube)
9. Parmesan
10. Pepper for seasoning

Instructions to make to make Butternut Squash Risotto

1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft.
2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent.
3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish)
4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth.
5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!

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So that's going to wrap it up for this exceptional food How to Prepare Any-night-of-the-week Butternut Squash Risotto. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!