Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, roast 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.

Roast butternut squash risotto is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Roast butternut squash risotto is something which I have loved my entire life.

This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring.

To begin with this recipe, we have to first prepare a few ingredients. You can have roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Roast butternut squash risotto:

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

Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Top Tip for making Roast Butternut Squash Risotto. Cook the risotto base until half the stock has been absorbed and the rice is only half cooked then spread the rice out on a plate to cool down quickly and. Roasting the squash in two different forms—halved and cubed—adds double the texture to the creamy risotto base.

Steps to make Roast butternut squash risotto:

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.

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