Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shortcut butternut squash risotto. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ingredients in Butternut Squash Risotto To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. Shortcut Butternut Squash Risotto This recipe is by Amy Palanjian.
Shortcut Butternut Squash Risotto is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Shortcut Butternut Squash Risotto is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shortcut Butternut Squash Risotto:
- Take 4 cups peeled and diced butternut squash
- Prepare 1 medium onion, diced
- Prepare 1 tbsp olive oil
- Get 1/2 tsp salt
- Make ready 2 cup cooked basmati rice or brown rice
- Prepare 1/2 cup chicken stock or broth
- Take Grated parmesan (optional)
Remove pan from heat then stir in sage and parmesan cheese then serve. Shortcut Butternut Squash Risotto Risotto is one of my favorite side dishes. The traditional version I make is super creamy and flavorful, but sadly it's also very time consuming. The dish is better suited for a weekend evening when I have ample time and a nice big glass of wine to sip on.
Instructions to make Shortcut Butternut Squash Risotto:
- Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- Warm the rice and then stir it into the sauce. Season to taste with salt.
- Top with parmasan to serve.
Spread squash and onion on the pan, toss with oil, sprinkle with salt and. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.
So that’s going to wrap it up with this special food shortcut butternut squash risotto recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
