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How to Make Quick Butternut squash risotto

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Butternut squash risotto

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We hope you got benefit from reading it, now let's go back to butternut squash risotto recipe. To make butternut squash risotto you only need 14 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Butternut squash risotto:

  1. Get 1 of large butternut squash roughly 1kg.
  2. Prepare 1 of large carrot.
  3. Provide 3 of celery stick.
  4. You need 2 of small onion.
  5. Take 6-8 of sage leaves.
  6. Take 10 of peppercorn.
  7. Take 2 of bayleaf.
  8. Provide of salt.
  9. Provide of olive oil.
  10. Prepare 2 tablespoon of butter or margarine.
  11. Take 2 liter of water.
  12. Take 100 ml of dry vermouth or dry white wine (optional).
  13. Use 300 of gramm risotto rice.
  14. Prepare 50 of gramm parmesan.

Instructions to make Butternut squash risotto:

  1. Peel the butternut squash and chop of both ends, keep the peel and ends, later will be use for stock. Discard the soft seedy middle. Chop the squash, put it on a baking tray add the sage leaves, few glubs of olive oil, cover it with tinfoil and in a preheated 200C oven bake it until soft. Roughly 25-30 minutes..
  2. Roughly chop the peeled carrot, onion and celery sticks. Place them in a large pan with the squash peel, add the bayleaves, peppercorn, 2 litres of cold water and a pinch of salt. Bring it to boil, after turn it down a little bit and cook it for another 30-35 minutes..
  3. When the broth and butternut squash are ready set them on side. Heat up a tablespoon of butter and add the washed rice. When it starts to sizzle add the vermouth. After a few minutes add half of the squash and sage leaves and start to add the broth bit by bit. Make sure you regularly stir it. Every time when the rice soaks up the liquid add some more..
  4. Repeat until the rice is cooked and finally add the rest of the squash and 2/3 of the parmesan and another spoon of butter. Cook them together for 3 more minutes. Serve it with the rest of the parmesan on the top..

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