This risotto is also healthier than most, since it calls for brown rice instead. It is so creamy and full of flavor! While the squash is roasting, prepare the risotto.

Risotto is the epitome of fast and fancy. I didn't think it would be very good because that's just not how you make risotto. Drizzle with olive oil, then season with salt and pepper.

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash Risotto is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They're fine and they look fantastic. Butternut Squash Risotto is something that I have loved my entire life.

This risotto is also healthier than most, since it calls for brown rice instead. It is so creamy and full of flavor! While the squash is roasting, prepare the risotto.

To begin with this particular recipe, we have to first prepare a few components. You can have butternut squash risotto using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Risotto:

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

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. This super-creamy, luxurious vegan risotto is creamy and delicious and smoky with some sage. Risotto is a versatile rice dish that allows for a number of additions. By The Good Housekeeping Test Kitchen.

Instructions to make Butternut Squash Risotto:

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!.

I love to make risotto as soon as the weather cools down, but I can't figure out how to make it with busy kids in the house who so often need my attention. Risotto takes a bit of skill to master, but zero skill to start trying. It's one of those things that as soon as you do it right the first time, you'll.

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