HOW TO MAKE: Butternut Squash Risotto | David Rocco's Recipes

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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About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.

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