Recipe of Award-winning Butternut-squash Risotto

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, butternut-squash risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut-squash Risotto is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Butternut-squash Risotto is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Butternut-squash Risotto:

1. Get 1 Small Onion, finely chopped
2. Get 1/2 cup Celery, finely chopped
3. Get 2 cups Butternut Squash, finely diced
4. Get 1 Clove Garlic, minced
5. Prepare 1 cup Arborio Rice
6. Get 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. Take 2 Tbsp Olive Oil
9. Get 1 Tbsp Fresh Sage, chopped
10. Make ready Fresh Parmiggiano Reggiano, grated (1 1/2 cups)
11. Prepare 1 Tbsp Butter

Steps 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 exceptional food butternut-squash risotto recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!