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Butternut Squash Risotto

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Chef Keith Snow will show how to make a very simple Butternut Squash Risotto.
Ingredients
  Arborio rice 1 Cup (16 tbs)
  Extra virgin olive oil 1 1⁄2 Tablespoon
  Shallot 1 , minced
  Garlic clove 1 , minced
  Saffron seasoning 1 Pinch
  Vegetable broth 2 Cup (32 tbs)
  Kosher salt To Taste
  Pepper To Taste
  Chopped cilantro 1 Tablespoon
For roasted butternut squash
  Butternut squash 1 Small
  Salt and pepper To Taste
  Olive oil 1 Tablespoon
Directions

MAKING
For roasted Butternut Squash
1. Cut the butternut squash in half lengthwise.
2. Drizzle it with olive oil and sprinkle with salt and pepper.
3. Roast the squash, in the preheated oven at 375 F until tender.
4. Scoop out flesh from baked butternut squash and keep in a bowl.
5. In a pan, pour the broth and heat it on slow heat and let it come to simmer.
6. In a heavy-duty pan over medium heat, heat 1 tablespoon of extra virgin olive oil.
7. Put in the minced shallot stir-fry until it sweats.
8. Add the Arborio rice and stir to coat the rice with oil.
9. Season with salt and pepper and add in a ladle full of broth to the risotto and stir well until the broth is absorbed.
10. Add more as the broth dries up and keep stirring continuously.

FINALIZING
11. Put little saffron seasoning, chopped cilantro and butternut squash to the risotto and stir well to mix.
12. Add the remaining extra virgin olive oil and season with salt and pepper and stir to mix.

SERVING
13. Serve the risotto hot.

Add some good quality extra virgin live oil and add the minced shallot. Give it a little stir and fry only till it sweats.

Add the Arborio rice to the pan and stir to give a coat of oil to the rice.

Scoop out flesh from baked butternut squash and keep in a bowl.

Boil Pacific vegetable broth in a pan.

Put a little seasoning to the risotto, little salt and black pepper.

Add a ladle full of broth to the risotto and stir well. Add more as the broth dries up and keep stirring continuously.

Add a little saffron color to the dish.

Add some fresh chopped cilantro.

Add the butternut squash to the risotto, take a little bit of extra virgin olive oil and some more seasoning.

Serve it in a plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
3
Subtitle: 
Turkish Honey and Rice Cake
Add a variation to the classic risotto with this butternut squash recipe. Keith Snow tells you how you can make yummy butternut squash risotto at home in a few simple steps. Just go for the best winter yields and pep up your dinner table like nothing else.

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