Easiest Way to Cook Tasty Roast butternut squash risotto

Roast butternut squash risotto. 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.

A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Creamy butternut squash risotto recipe, perfect for autumn. You can have Roast butternut squash risotto using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Roast butternut squash risotto

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

Roasted Butternut Squash Risotto. with candied walnuts. This risotto brings a toasty delight, for those evenings where spring hasn't quite sprung. Candied walnuts and butternut squash topping creamy richness reminds us that sweeter days yet to come. Top Tip for making Roast Butternut Squash Risotto.

Roast butternut squash risotto step by step

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..

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. So grab your sleekest spandex and fire up the flames as you add a little cardio to your culinary endeavors. This seasonal fall rice dish featuring roasted butternut squash makes a satisfying side dish for roasted turkey, roast beef or ham, but it's hearty. Photo: John Autry; Styling: Cindy Barr.