You are|Are|Again} looking for inspiration recipes butternut squash risotto that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious butternut squash risotto should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of butternut squash risotto, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare butternut squash risotto delicious wherever you are, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings required in make

1. Prepare half a butternut squash
2. Take 2 tablespoons olive oil
3. Prepare 1 large red onion
4. Prepare 1 Kallo mushroom stock dissolved in over 1 litre of hot water
5. Prepare Risotto rice
6. Use rosemary herb
7. Take garlic granules
8. Prepare 30 g parmesan

Heat broth in a saucepan over low heat. Add the garlic, rosemary, and the rice. Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Line a large, rimmed baking sheet with parchment paper for the butternut squash.

Instructions to cook Butternut Squash Risotto:

1. Chop the butternut squash, skin on, into small cubes. sprinkle in 1 tbsp oil. roast for 30 minutes.
2. Meanwhile fry the red onion in the other tbsp oil til soft with garlic granules and a sprinkling of rosemary
3. Add the rice then slowly add the stock stirring all the time for around 20 minutes and the rice is soft add half the parmesan
4. Mix in the roasted butternut and serve, sprinkle the remaining parmesan over
5. Done and ready to serve!

Add the onion and cook over moderate heat, stirring occasionally, until softened. Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Meanwhile, chop six sage leaves fine and dice the onion. Heat the rest of the chicken stock and hold at a low simmer.

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