The Ultimate Butternut Squash Risotto Recipe: What's the Twist?
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- Опубліковано 3 тра 2023
- The twist in this butternut squash risotto is the garnish and the way it's cooked. Check out the recipe! I will also show you how to make it slightly lower carb. Big flavor here in this recipe, don't miss out.
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Butternut Squash Risotto Recipe
Ingredients:
1 cup Arborio rice
1 cup cauliflower rice
½ of a large onion, superfine dice`
3 cups butternut squash, trimmed and cubed 1 inch size
5 cups chicken broth or stock
½ cup parmesan cheese, grated or shredded
4 cloves garlic, minced
½ - ¾ tsp. Salt
½ cup white wine, I used sauvignon blanc
1 Tbsp. butter, cut into small pieces
Olive oil
Pepper to taste
18 leaves of fresh sage, rolled and chopped
Directions:
Preheat the oven to 375 degrees F.
To roast the butternut squash:
Place parchment paper on the bottom of a baking sheet and place the cubed butternut squash on top. Drizzle with olive oil and message it in with your hands. Season with salt and pepper and place in the oven for 55 minutes turning over half way through the cooking time. Take out of the oven and keep warm.
To make the fried sage:
In a small frying pan over medium heat, add 2 tsp of olive oil and once hot add the chopped sage and cook until the leaves turn a dark green and become a bit crispy. Stir frequently. Do not cook them until they turn brown. Place the crispy sage on a paper towel covered plate to drain.
Pour chicken broth into a saucepan and place it near the pan you are cooking the rice in. Heat this until it’s hot and then lower the temperature to keep it warm while cooking risotto.
In a large frying pan over medium high heat, pour in a couple tablespoons of olive oil and swirl to cover the bottom of the pan. Then add the onion and a pinch of salt. Saute the onion, stirring frequently for 7 minutes. Add the garlic and stir for 1 minute more.
Add the rice to the pan and stir to coat the rice with the oil and cook for 2 - 3 minutes. The rice should turn translucent.
Add the wine and stir until the wine cooks out. The wine is optional but adds to the flavor. Begin adding broth to the rice by the cupful, stirring and cooking until the liquid evaporates and thickens. Make sure you see a low boil as this cooks. Just keep repeating this process until the rice is fully cooked in about 30 minutes.
Taste the rice to make sure it is done. If not, add more broth and stir while it simmers to ensure the rice cooks. Then add the cauliflower rice and a ½ tsp. of salt to the pan and stir. Add more broth if it appears dry.
Turn the heat to low and add the butter, stir to melt it in. Then add the parmesan cheese and stir to melt that in also. Add the butternut squash and stir. If the butternut squash has cooled too much, you can stir it in, cover with a lid and let it heat on low heat for 5 minutes.
Garnish this with the fried sage and serve. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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#RockinRobinCooks
#risotto
#butternutrisotto - Навчання та стиль
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Check out my recipe for healthy Caesar dressing: ua-cam.com/video/XOmAN2GucNU/v-deo.html
Robin, your risotto is just pure perfection.
Thank you Byron!
I am going to make this for the company we have visiting right now. They love healthy and tasty food and this looks as if it will suit! Thanks, RR!
I hope your guests enjoyed the risotto!
The butternut squash risotto looks amazing; especially with the fried sage garnish!
The fried sage is a nice touch! Thanks for stopping in!
I am definitely planning to try this recipe! I’ve never made risotto but your recipe inspires me! Thanks for sharing it!
Let me know how you like it Melodie! Thanks for watching!
Yes! Defintely going to make it. Liked the Cauliflower rice addition.
Hi Tracy, the cauliflower is a great addition! You hardly even notice it.
I liked how you laughed at the end of the first joke…..joke was funny but the laugh is what made me smile. 😊
Lol, glad you enjoyed it as I obviously did! Thanks for watching! BTW, the risotto is awesome!
That looks so yummy. It’s been a really long time since I’ve made risotto. Mmmmmmm!
I hope you give this a try!
I want to try the lower carb version and the sweet potato version.
Wow! That looks really delicious!!
Thank you!
I can't wait to try this!
Awesome! Hope you love it Claire!
Wow, that looks tasty!
Thanks! It definitely is!
I'm going to try it. Looks so good. Thanks
Thanks Brenda! Let me know how you like it.
Rockin Robin I went to a seafood restaurant and they had Octopus on the menu which I had never eaten, so I ordered it with the waiter and he said Sir the Octopus takes 3 hour to cook, I said 3 hours how comes so long, the waiter said they cook it alive on top of the stove and they keep shutting the gas off.😂😁👍❤ Thank You Great Recipe.
Amazingly delicious 😍
Thanks Sarah! It truly is! Have a great day!
@@RockinRobinCooks you have a great day too!!
Looks so creamy and delicious!
@@goncalvespeloya Thanks Regina! This is a tasty one!
Hi Rockin Robin wanted to know if I can use basmati rice instead ?
Hi Elizabeth, yes you can use basmati just keep in mind that it won’t be quite as creamy. Let me know how it turns out!
@@RockinRobinCooks Mmm, what about Jasmine? Bet we're all dying to make this, but don't have the rice you used on hand. Thank you Robin, love from Connecticut ❤️