How to Royal Delicious Butternut Squash Risotto

How to Royal Delicious Butternut Squash Risotto Delicious, fresh and tasty.

Butternut Squash Risotto. My kids & hubby LOVED this recipe, but for me I am a fan of more savory risotto recipes. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too.

Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too.

Add butter, chili powder, nutmeg and remaining broth mixture.

This butternut squash risotto recipe tastes incredible!

You can cook Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Butternut Squash Risotto

1. Prepare 3 cups of butternut squash.

2. Prepare 1 of shallot.

3. You need 1 teaspoon of sage.

4. Prepare of Salt.

5. You need of Pepper.

6. It’s 1/2 cup of white wine.

7. It’s 1 1/2 cup of Arborio rice.

8. Prepare 4 cups of chicken broth.

9. Prepare 3 tbsp of butter.

10. Prepare 3/4 cup of Parmesan cheese.

11. Prepare of Fresh parsley.

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!

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Butternut Squash Risotto step by step

1. Preheat over to 425.

2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside.

3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent..

4. Add rice and toast for a few minutes.

5. Add white wine and stir until absorbed by rice.

6. Add one cup of chicken broth and continuously stir until the broth is absorbed.

7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.

8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth.

9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..

10. Top with fresh parsley and black pepper. Serve immediately for best consistency.

11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown.

Heat the butter and half the oil in a frying pan over a low-medium heat.

This Roasted Butternut Squash Risotto is not only a delight to the eye with its vivid colors of orange and green, but oh what an incredibly smooth and sage-y autumnal flavor it possesses as well!

A truly visually magnificent and heavenly flavored risotto!

Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

Follow the video tutorial or go to How to Cut Butternut Squash.