Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, roast butternut squash risotto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring.

Roast butternut squash risotto is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Roast butternut squash risotto is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Roast butternut squash risotto:

1. Take 1 small/medium butternut squash
2. Make ready 250 g arborio risotto rice
3. Take 1 small onion
4. Take 1 tsp thyme leaves
5. Prepare 5 tbsp rapeseed oil
6. Take 20 g butter
7. Make ready 4 cloves garlic
8. Prepare 8-10 sage leaves
9. Prepare 125 ml white wine
10. Take 800 ml vegetable stock
11. Make ready 3 slices Parma ham

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over When the squash is cooked, mash half of it to a rough purée and leave half whole.

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.

When the risotto is just done, stir through the purée, then add the. This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but it's hearty. Roasted Butternut Squash Risotto with Sugared Walnuts. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper.

So that is going to wrap this up for this special food roast butternut squash risotto recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!