How To Make Butternut Squash Risotto Recipe

Butternut Squash Risotto is a creamy and flavorful dish that’s perfect for a cozy meal. Here’s a quick overview of the recipe:

Ingredients:

• Olive oil or butter: For sautéing.
• Onion and garlic: Adds a savory base.
• Sage leaves: Provides a fragrant, earthy flavor.
• Short-grain rice (like Arborio): Essential for a creamy risotto.
• Butternut squash: Adds sweetness and a rich texture.
• White wine (optional): Enhances the flavor.
• Chicken or vegetable stock: Used to cook the rice.
• Salt, white pepper, and nutmeg: For seasoning.
• Kale or baby spinach: Adds a nutritious green element.
• Maple glazed pecans (optional): For a sweet, crunchy garnish.

Instructions:

1. Sauté the onion and garlic in olive oil until soft.
2. Add sage and rice, cooking until the rice is slightly translucent.
3. Incorporate the butternut squash and cook for a few minutes.
4. Deglaze with white wine if using, then gradually add stock, stirring frequently.
5. Season and finish with salt, pepper, nutmeg, and greens.
6. Serve hot, optionally garnished with maple glazed pecans.

This risotto is creamy, comforting, and packed with the flavors of fall. Would you like more details on any specific step or ingredient? 🍽️

Ingredients:

• 2 tablespoons olive oil (or butter)
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 8 sage leaves, chopped
• 1 cup short-grain rice (like Arborio)
• 2 heaping cups butternut squash, cubed
• 1/4 cup white wine (optional)
• 2 cups chicken or vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 3 handfuls of kale or baby spinach

Optional: Maple glazed pecans for garnish

Instructions:

1. Prepare the Ingredients: Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant.
2. Add the Sage and Rice: Stir in the chopped sage leaves and rice. Cook for a few minutes until the rice is slightly translucent.
3. Incorporate the Squash: Add the cubed butternut squash and cook for another 2-3 minutes.
4. Deglaze with Wine: If using, pour in the white wine and stir until it is mostly absorbed by the rice.
   
   
   
5. Add the Stock: Gradually add the stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
6. Season and Finish: Stir in the salt, white pepper, and nutmeg. Add the kale or spinach and cook until wilted.
7. Serve: Serve hot, garnished with maple glazed pecans if desired.

Enjoy your delicious and comforting Butternut Squash Risotto! 🍽️

Thanks for visiting JAHID KHAN 786 RECIPE