Recipes Butternut Squash Risotto
Step 4 add wine.
Recipes butternut squash risotto. Cook over medium heat until onion is translucent about 5 minutes. 1 heat the oil in a large pan. While the squash is roasting prepare the risotto.
1 small butternut squash. Melt 4 tbsp of butter in a large saucepan. Cut the squash lengthways into 0 5cm inch slices.
Scatter into a shallow roasting tin and roast for 30 mins until brown and soft. 2 cans 14 1 2 ounces each reduced sodium chicken broth mixed with 1 2 cup water and heated. Cook and stir for 2 minutes until the onion begins to soften then stir in the rice.
6 cups vegetable stock. Toss the squash in 1 tbsp oil together with the chopped sage. Step 2 cook onion and squash in butter.
In a separate pan melt half the butter over a medium heat. Add onion and butternut squash. Step 5 start adding broth a ladle at a time.
Add squash and sprinkle with salt pepper and chili powder. Step 3 add rice. Continue cooking and stirring until the rice is glossy from the butter and the onion begins to brown on the edges about 5 minutes more.