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Reference to Cooking 5-Star Butternut Squash Risotto

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Butternut Squash Risotto

We hope you got insight from reading it, now let's go back to butternut squash risotto recipe. You can cook butternut squash risotto using 10 ingredients and 5 steps. Here is how you do that.

To cook an unforgettable Butternut Squash Risotto, here are the components needed:

  1. Prepare 1 of Butternut squash.
  2. Get 2 cloves of garlic.
  3. Prepare 2 sprigs of rosemary.
  4. Take of Olive oil.
  5. Take 1 of large white onion.
  6. Provide 1/2 teaspoon of mixed herbs.
  7. Use 150 g of arborio rice (to serve 2).
  8. Use of Stock cube (I used kallo organic veg stock cube).
  9. Provide of Parmesan.
  10. Use of Pepper for seasoning.

After preparing the components, now you are good to prepare your tasty Butternut Squash Risotto by following the procedures below:

  1. Peel and chop the squash into small cubes. Place on a baking tray, drizzle with olive oil, add the two cloves of garlic (skin on but crushed) and rosemary. Put in the oven at 160c for 20-30mins or until soft..
  2. Meanwhile, dice the onion and add to a pan with 1 tablespoon of olive oil to soften on a medium heat. After 5 mins add the mixed herbs, stir, then add he arborio rice. Add a drizzle of oil and stir until the rice goes translucent..
  3. Make the stock to instructions and pour a small amount into the pan to cover the rice. Keep adding stock and stirring each time the liquid is absorbed. This will take a little while (30mins ish).
  4. Once the squash is cooked, remove from the oven and spoon into a bowl. Mash with the back of the fork. It doesn’t matter if it isn’t completely smooth..
  5. When the risotto rice is nearly cooked, add the squash, a grating of Parmesan cheese and pepper. Stir until the risotto is cooked. Spoon into a bowl and add more Parmesan and pepper to taste!.

Recipe : Butternut Squash Risotto

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step by step to make Butternut Squash Risotto

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