Recipe of Speedy Butternut-squash Risotto

Butternut-squash Risotto.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, butternut-squash risotto. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut-squash Risotto is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is 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 must first prepare a few ingredients. You can cook butternut-squash risotto using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut-squash Risotto:

1. {Take 1 of Small Onion, finely chopped.
2. {Prepare 1/2 cup of Celery, finely chopped.
3. {Take 2 cups of Butternut Squash, finely diced.
4. {Get 1 Clove of Garlic, minced.
5. {Get 1 cup of Arborio Rice.
6. {Make ready 1 cup of White Wine (I used New Zealand Sauvignon Blanc), stay away from Chardonnay for this one!.
7. {Take 4-5 cups of Chicken Stock.
8. {Get 2 Tbsp of Olive Oil.
9. {Get 1 Tbsp of Fresh Sage, chopped.
10. {Prepare of Fresh Parmiggiano Reggiano, grated (1 1/2 cups).
11. {Make ready 1 Tbsp of Butter.

Steps to make Butternut-squash Risotto:

1. Preheat a saucepan over medium heat and cook the onion, butternut squash, garlic and the celery with the olive oil for about 5 to 7 minutes, meanwhile bring the broth to a simmer but do not let it boil otherwise it will reduce..
2. Add rice to the onion mixture and cook for a minute. Coating it in the oil. Add the wine and cook for a couple of minutes until the wine has been absorbed by the rice..
3. Add a ladleful of hot broth to the rice, stir constantly (use a wooden spoon) and continually adding broth 1 ladleful at a time, waiting for the rice to soak it all up before adding the next ladleful. Season with salt and pepper.Continue until the rice is about 5 minutes away from being cooked..
4. When the rice is just about done, another ladleful of stock and the chopped sage, once the rice is fully cooked turn the heat off. (The consistency should be creamy and loose not stiff and dry.) With the heat off, add the butter and a good amount of parmiggiano reggiano. Taste for seasoning and enjoy!.

So that is going to wrap it up for this special food butternut-squash risotto recipe. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!