Hey guys!! Today I'm showing you how to make this amazing butternut squash risotto! If you want to find out how to make it, then keep on watching!
RECIPE:
400g Butternut Squash, Riced
2 cups, Arborio Rice
Extra virgin Olive, 2 tbsp
Unsalted butter, 2 tbsp
1 cup white wine, dry
4-5 cups, vegetable broth
1 cup, Parmigiano Reggiano, grated
Salt & Pepper to taste
Extra Virgin Olive Oil to finish each serving
In a large pan on high heat, add olive oil and melt the butter. Add the ‘riced’ butternut squash and sautéed for a minute adding salt and pepper to taste. Add in the wine and sauté. When the wine has reduced by 1/2 add in the rice. Mix well, making sure all the rice is being coated by the wine and when the wine has fully reduced add in the vegetable stock a ladle at a time. When it has reduced add more liquid and continue for 16 -18 minutes using up the vegetable stock. When completed and rice is al dente, remove from heat, add freshly grated Parmigiano and mix well, toping a little more on each plate for a drizzle of good extra virgin olive oil.
Serves 6
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4 дек 2020
