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Before you jump to Roast butternut squash risotto recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
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We hope you got insight from reading it, now let’s go back to roast butternut squash risotto recipe. To cook roast butternut squash risotto you only need 11 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Roast butternut squash risotto:
- You need 1 small/medium butternut squash
- Get 250 g arborio risotto rice
- Provide 1 small onion
- Take 1 tsp thyme leaves
- Provide 5 tbsp rapeseed oil
- Use 20 g butter
- Prepare 4 cloves garlic
- Take 8-10 sage leaves
- You need 125 ml white wine
- Take 800 ml vegetable stock
- Take 3 slices Parma ham
Instructions to make Roast butternut squash risotto:
- 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
- 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.
- While the butternut is roasting, start the risotto..
- 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.
- Continue to incorporate stock one ladle at a time ensuring that it is fully absorbed before adding the next. Gentle stirring.
- Once the butternut is well coloured and the garlic has roasted. Place half the roasted butternut into a vessel and blend to a purée
- Reserve the roasted garlic, snip off one end of each clove and squeeze out the sweet roasted garlic like a tube of toothpaste.
- When the rice has almost fully cooked stir in the purée, roasted garlic and chopped sage to combine.
- Placed finished risotto into a bowl and garnish with reserved roasted cubes, Parma ham crisps and toasted seeds.
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