Hello everyone, about 4 weeks ago me and my husband went to a very interesting local farmers market where I had the possibility to buy the most amazing 100% organic apple juice and goat and cow milk cheese but apart from these I bought two small-sized Butternut Squashes of different varieties. I love its smooth and creamy consistency and think it works perfectly with sage, butter and cheese so I thought of making a nice risotto with it. I used a vegetable broth I made with carrot, onion, leek and celery.
I highly recommend trying it because it needs few ingredients to make, it requires a simple preparation and the results are amazing as the rice, the Sage and the Parmesan cheese enhance the Butternut Squash natural flavour. Plus I presented it not directly on a plate but on its own skin.
To make this risotto you will need:
This recipe serves 2 persons
2 small-sized Butternut Squashes (about 200 gr of Butternut squash if you don’t have 2 small size ones)
180 gr of Carnaroli rice
4-5 leaves of Fresh Sage
1/2 glass of white wine
1 big onion
1 stalk of celery
20 gr of butter
25 gr of Parmesan cheese (vegetarian Parmesan cheese version)
2 tablespoons of Olive Oil
For the preparation:
First of all cut the carrot, 1/2 of the onion, the celery, the leek in big chunks and cook them on 2 lt of water with a sprinkle of salt and black pepper, 1 tablespoon of Olive Oil and cook for about 1 hour with the lead on. Once the vegetables are cooked let them cool down and filter to take the pieces of the vegetables away until you are left with the clear broth liquid.
Once you have the broth, chop the other half of the onion, wash the fresh Sage and cut it in small pieces and take the internal part of the butternut squashes and cut it into small pieces. Then slightly salt and put them to cook in the oven on low-medium heat until slightly brown.
Tip-To remove the internal part easily I used a small teaspoon and gently rotated it inside the Butternut Squash.
On a frying pan put 1 tablespoon of olive oil and then add the onion and cook it on low heat for about 2 minutes after that add the butternut squash, the Sage and cook by mixing everything together otherwise it will stick on the pan for about 15 minutes.
Then add the rice and toast it for 2 minutes after that add the 1/2 glass of white wine and cook until the wine completely evaporates. Once the white wine evaporates add one ladle at a time of vegetable broth until the rice completely absorbs it and continue adding the broth until the rice is cooked.
Once the rice is cooked add the Salt and Pepper and when you are happy with it turn the heat off. The last thing to do is adding the butter, the Parmesan and carefully stir the rice. Once you are finished place the creamy risotto inside the Butternut Squashes.
If you replace the Parmesan cheese with the Vegetarian Parmesan cheese version, it will turn into a perfect and delicious vegetarian risotto recipe.
I really hope you will like this recipe which I think it is perfect for Autumn and a special main course dinner (but even to take at work for lunch the next day, I am sure you will impress your colleagues) 🙂
See you at the next recipe,
Have an amazing week ahead!!!