The Ultimate Butternut Squash Risotto Recipe: What’s the Twist?

The twist in this butternut squash risotto is the garnish and the way it’s cooked. Check out the recipe! I will also show you how to make it slightly lower carb. Big flavor here in this recipe, don’t miss out. __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: The Best Recipe for Healthy Caesar Dressing How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Butternut Squash Risotto Recipe Ingredients: 1 cup Arborio rice 1 cup cauliflower rice ½ of a large onion, superfine dice` 3 cups butternut squash, trimmed and cubed 1 inch size 5 cups chicken broth or stock ½ cup parmesan cheese, grated or shredded 4 cloves garlic, minced ½ - ¾ tsp. Salt ½ cup white wine, I used sauvignon blanc 1 Tbsp. butter, cut into small pieces Olive oil Pepper to taste 18 leaves of fresh sage, rolled and chopped Directions: Preheat the oven to 375 degrees F. To roast the butternut squash: Place parchment paper on the bottom of a baking sheet and place the cubed butternut squash on top. Drizzle with olive oil and message it in with your hands. Season with salt and pepper and place in the oven for 55 minutes turning over half way through the cooking time. Take out of the oven and keep warm. To make the fried sage: In a small frying pan over medium heat, add 2 tsp of olive oil and once hot add the chopped sage and cook until the leaves turn a dark green and become a bit crispy. Stir frequently. Do not cook them until they turn brown. Place the crispy sage on a paper towel covered plate to drain. Pour chicken broth into a saucepan and place it near the pan you are cooking the rice in. Heat this until it’s hot and then lower the temperature to keep it warm while cooking risotto. In a large frying pan over medium high heat, pour in a couple tablespoons of olive oil and swirl to cover the bottom of the pan. Then add the onion and a pinch of salt. Saute the onion, stirring frequently for 7 minutes. Add the garlic and stir for 1 minute more. Add the rice to the pan and stir to coat the rice with the oil and cook for 2 - 3 minutes. The rice should turn translucent. Add the wine and stir until the wine cooks out. The wine is optional but adds to the flavor. Begin adding broth to the rice by the cupful, stirring and cooking until the liquid evaporates and thickens. Make sure you see a low boil as this cooks. Just keep repeating this process until the rice is fully cooked in about 30 minutes. Taste the rice to make sure it is done. If not, add more broth and stir while it simmers to ensure the rice cooks. Then add the cauliflower rice and a ½ tsp. of salt to the pan and stir. Add more broth if it appears dry. Turn the heat to low and add the butter, stir to melt it in. Then add the parmesan cheese and stir to melt that in also. Add the butternut squash and stir. If the butternut squash has cooled too much, you can stir it in, cover with a lid and let it heat on low heat for 5 minutes. Garnish this with the fried sage and serve. Enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #risotto #butternutrisotto