Half an Hour to Producing Perfect Shortcut Butternut Squash Risotto
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To cook an unforgettable Shortcut Butternut Squash Risotto, below are the ingridients required:
- You need 4 cups of peeled and diced butternut squash.
- Use 1 of medium onion, diced.
- You need 1 tbsp of olive oil.
- Use 1/2 tsp of salt.
- Get 2 cup of cooked basmati rice or brown rice.
- Get 1/2 cup of chicken stock or broth.
- Get of Grated parmesan (optional).
After preparing the ingridients, next you are ready to prepare your tasty Shortcut Butternut Squash Risotto by following the procedures below:
- 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..
We absolutely love this recipe because… risotto is easier to make than you might think; roasted butternut squash adds a caramelized sweet. Heat the oil in a large pan. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.
Recipe : Shortcut Butternut Squash Risotto
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