Recipe of Quick Butternut squash risotto

Butternut squash risotto.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut squash risotto. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Butternut squash risotto is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. They're fine and they look fantastic. Butternut squash risotto is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook butternut squash risotto using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butternut squash risotto:

1. {Prepare 1 of large butternut squash roughly 1kg.
2. {Make ready 1 of large carrot.
3. {Make ready 3 of celery stick.
4. {Take 2 of small onion.
5. {Make ready 6-8 of sage leaves.
6. {Make ready 10 of peppercorn.
7. {Take 2 of bayleaf.
8. {Take of salt.
9. {Get of olive oil.
10. {Get 2 tablespoon of butter or margarine.
11. {Prepare 2 liter of water.
12. {Prepare 100 ml of dry vermouth or dry white wine (optional).
13. {Prepare 300 of gramm risotto rice.
14. {Take 50 of gramm parmesan.

Steps to make Butternut squash risotto:

1. Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes..
2. Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes..
3. When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more..
4. Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top..

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

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