Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, shortcut butternut squash risotto. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Shortcut Butternut Squash Risotto is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Shortcut Butternut Squash Risotto is something which I have loved my whole life.
To make this Butternut Squash Risotto you'll need a small-medium butternut squash, fully cooked short grain brown rice, chicken or vegetable stock, an onion, olive oil, salt, and grated Parmesan. I like to use rice that I've cooked ahead, but you could also use cooked rice from the store if you prefer. Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!
To get started with this recipe, we must first prepare a few ingredients. You can cook shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shortcut Butternut Squash Risotto:
- Take 4 cups peeled and diced butternut squash
- Get 1 medium onion, diced
- Take 1 tbsp olive oil
- Get 1/2 tsp salt
- Prepare 2 cup cooked basmati rice or brown rice
- Take 1/2 cup chicken stock or broth
- Prepare Grated parmesan (optional)
The borlotti beans are an Italian brown bean that can be replaced with pinto beans. Combine Swanson(R) Unsalted Chicken Stock, orange juice, and rosemary in a saucepan. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil.
Instructions to make Shortcut Butternut Squash Risotto:
- Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
- Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
- Warm the rice and then stir it into the sauce. Season to taste with salt.
- Top with parmasan to serve.
Add onion and cook, stirring often, until beginning to soften. 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. You can just bake it all in the oven!
So that is going to wrap it up for this exceptional food shortcut butternut squash risotto recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Happy cooking!
