The Ultimate Butternut Squash Risotto Recipe: What's the Twist?
The twist in this butternut squash risotto is the garnish and the way it's cooked. Check out the recipe! I will also show you how to make it slightly lower carb. Big flavor here in this recipe, don't miss out.
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Butternut Squash Risotto Recipe
Ingredients:
1 cup Arborio rice
1 cup cauliflower rice
½ of a large onion, superfine dice`
3 cups butternut squash, trimmed and cubed 1 inch size
5 cups chicken broth or stock
½ cup parmesan cheese, grated or shredded
4 cloves garlic, minced
½ - ¾ tsp. Salt
½ cup white wine, I used sauvignon blanc
1 Tbsp. butter, cut into small pieces
Olive oil
Pepper to taste
18 leaves of fresh sage, rolled and chopped
Directions:
Preheat the oven to 375 degrees F.
To roast the butternut squash:
Place parchment paper on the bottom of a baking sheet and place the cubed butternut squash on top. Drizzle with olive oil and message it in with your hands. Season with salt and pepper and place in the oven for 55 minutes turning over half way through the cooking time. Take out of the oven and keep warm.
To make the fried sage:
In a small frying pan over medium heat, add 2 tsp of olive oil and once hot add the chopped sage and cook until the leaves turn a dark green and become a bit crispy. Stir frequently. Do not cook them until they turn brown. Place the crispy sage on a paper towel covered plate to drain.
Pour chicken broth into a saucepan and place it near the pan you are cooking the rice in. Heat this until it’s hot and then lower the temperature to keep it warm while cooking risotto.
In a large frying pan over medium high heat, pour in a couple tablespoons of olive oil and swirl to cover the bottom of the pan. Then add the onion and a pinch of salt. Saute the onion, stirring frequently for 7 minutes. Add the garlic and stir for 1 minute more.
Add the rice to the pan and stir to coat the rice with the oil and cook for 2 - 3 minutes. The rice should turn translucent.
Add the wine and stir until the wine cooks out. The wine is optional but adds to the flavor. Begin adding broth to the rice by the cupful, stirring and cooking until the liquid evaporates and thickens. Make sure you see a low boil as this cooks. Just keep repeating this process until the rice is fully cooked in about 30 minutes.
Taste the rice to make sure it is done. If not, add more broth and stir while it simmers to ensure the rice cooks. Then add the cauliflower rice and a ½ tsp. of salt to the pan and stir. Add more broth if it appears dry.
Turn the heat to low and add the butter, stir to melt it in. Then add the parmesan cheese and stir to melt that in also. Add the butternut squash and stir. If the butternut squash has cooled too much, you can stir it in, cover with a lid and let it heat on low heat for 5 minutes.
Garnish this with the fried sage and serve. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
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