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butternut squash risotto recipe

Written on Monday, August 22, 2016 | 8:42:00 AM

Serves : servings 

Ingredients : 
- Cooking spray (if needed)
- 3 cups (440 g) butternut squash, peeled and cubed
- 1 medium white or yellow onion, chopped
- 2 garlic cloves, chopped
- ¼ tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- 2 cups (475 ml) vegetable broth
- 4 tsp (20 ml) extra virgin olive oil, divided
- 8 fresh sage leaves, chopped
- 1 tbsp (10 g) nutritional yeast
- 1½–2 cups (350–475 ml) water
- 1 cup (210 g) arborio rice

Preparation Method :
1) Heat a large nonstick skillet over medium heat and lightly spray with cooking spray, if needed. Add the butternut squash, onion, garlic and crushed red pepper flakes. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes.

2) Add the vegetable broth to the skillet and bring mixture to a boil, then reduce heat to low and simmer until squash is tender, about 15 minutes.

3) While the squash is cooking, make the fried sage. Heat 1 teaspoon olive oil in a small sauté pan over medium heat and add the sage leaves. Cook until lightly fried, crispy but not burnt. Remove and set aside.

4) Place the squash mixture in a high-powered blender along with the nutritional yeast and puree until very smooth and creamy. It will be somewhat thick.

5) Add the squash mixture to a medium saucepan along with water to thin. It should be the consistency of vegetable broth.

6) In a separate saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the rice and cook for 1–2 minutes until toasted and golden brown. A ladle at a time (about ½ cup [118 ml]), add in the butternut broth and cook, stirring often, until the broth is absorbed. Continue, ½ cup (118 ml) at a time, until the rice is creamy and cooked through. The entire process should take roughly 25–30 minutes. You may not use all of the broth.

7) Serve immediately and garnish with fried sage.


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