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Practical Way to Serving Appetizing Roast butternut squash risotto

Wishing to eat Roast butternut squash risotto a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful instructions on producing a Roast butternut squash risotto like a famous chef made.

Roast butternut squash risotto

We hope you got insight from reading it, now let's go back to roast butternut squash risotto recipe. You can cook roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.

To prepare an unforgettable Roast butternut squash risotto, below are the materials needed:

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

After readying the materials, next you are good to make your appetizing Roast butternut squash risotto by following the guidances below:

  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..

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. This warm and hearty roasted butternut squash risotto is the perfect addition to your holiday feast! I had butternut squash on hand, but you could easily substitute pumpkin purée for another fun twist on classic risotto. I loved the sage here as well, but next time I'm tempted to try fresh thyme or rosemary. I love butternut squash and have made this recipe several times now, tweaking a bit differently each time.

Recipe : Roast butternut squash risotto

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