Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, shortcut butternut squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper. Shortcut Butternut Squash Risotto Andrea @AndreaRae.

Shortcut Butternut Squash Risotto is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Shortcut Butternut Squash Risotto is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have shortcut butternut squash risotto using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shortcut Butternut Squash Risotto:

1. Get 4 cups peeled and diced butternut squash
2. Take 1 medium onion, diced
3. Get 1 tbsp olive oil
4. Take 1/2 tsp salt
5. Take 2 cup cooked basmati rice or brown rice
6. Make ready 1/2 cup chicken stock or broth
7. Get Grated parmesan (optional)

Shortcut Butternut Squash Risotto Risotto is one of my favorite side dishes. The traditional version I make is super creamy and flavorful, but sadly it's also very time consuming. The dish is better suited for a weekend evening when I have ample time and a nice big glass of wine to sip on. Creamy, gluten-free Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut!

Instructions to make Shortcut Butternut Squash Risotto:

1. Preheat oven to 375f and line a tray with foil. Spread the squash and onion onto the tray and toss with olive oil and then sprinkle with salt. Bake for 25-30 minutes or until soft.
2. Transfer the squash and onion to a food processor and blend until smooth and puree like. Stir in the broth to turn it into a thick sauce.
3. Warm the rice and then stir it into the sauce. Season to taste with salt.
4. Top with parmasan to serve.

The dish is better suited for a weekend evening when I have ample time and a nice big glass of wine to sip on. Creamy, gluten-free Shortcut Butternut Squash and Sage Risotto is made with a time-saving short-cut! Got a yummy seasonal recipe today to celebrate the beginning of fall but first, how was your weekend? My Instagram feed was full of friends' trips to the apple… Coat a largepot with olive oil. Add chopped onion and stir; cooking until soften.

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