Butternut Squash and Baked Rice makes this easy squash risotto recipe for dinner tonight.
Such a simple and easy risotto recipe and for the whole family, try this one.
Component
for 6 parts
300 grams brown rice
400 g butternut squash, chopped
1 yellow onion, chopped
3 garlic cloves, minced
1/2 Tbsp fresh rosemary, minced + 1 bunch fresh sage
1.25 liters vegetable broth
80 grams fresh grated Parmesan
2 tablespoons unsalted butter
olive oil, to taste
Salt
Chilly
Preparation
First place a rack in the bottom of the oven and second on top, cover a baking sheet with baking paper and preheat your oven to 190°.
Then heat oil in a large pot on medium heat, add chopped onions and fry for 5 minutes while stirring.
Then add minced garlic and rosemary and stir it for 2 minutes.
Pour rice with 1 liter of broth, mix and bring to a boil.
Then place the pot in the oven on the lower rack and cook for 70 minutes.
Place the squash pieces — the cubes — on the baking sheet, sprinkle them with oil, salt and pepper, and then mix everything together.
Then place the baking sheet on the upper rack of the oven to bake for 45 minutes.
Meanwhile, put a saucepan over medium heat, pour oil over the top and fry the sage leaves for 15 seconds, then strain them and sprinkle with salt.
At the end of cooking – 70 minutes from oven – remove rice, top with remaining 25 cl broth Parmesan and butter, and stir.
Then add squash cubes on top and mix everything together.
Lastly and when serving with butternut squash and cooked rice, garnish yours with sage leaves.
