{"id":15500,"date":"2023-03-07T15:01:46","date_gmt":"2023-03-07T15:01:46","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=15500"},"modified":"2024-06-19T08:20:07","modified_gmt":"2024-06-19T08:20:07","slug":"butternut-squash-risotto","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/butternut-squash-risotto\/","title":{"rendered":"Butternut Squash Risotto"},"content":{"rendered":"\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/app.forkranger.com\/wp-content\/uploads\/2020\/01\/smokey-chilli.jpg\" alt=\"smokey chilli\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n\t<h1>Spinach Pesto<\/h1>\n\t<p>[wpbb post:excerpt length=&#8217;55&#8217; more=&#8221;]<\/p>\n\t<p>[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t<p>Ingredients<\/p>\n\t<p>4 servings<\/p>\n\t300 g<br \/>\n1<br \/>\n2<br \/>\n200 g\n\tRisotto rice (carnaroli or aborio)<br \/>\nButternut squash<br \/>\nLeek<br \/>\nFrozen peas\n\t1 glass<br \/>\n50 g<br \/>\n1 L<br \/>\n10 g<br \/>\n1 tea sp<br \/>\n50 g<br \/>\n2 cloves\n\tDry white wine<br \/>\nMargarine or butter<br \/>\nBouillon (vegetable)<br \/>\nFresh rosemary<br \/>\nNutmeg<br \/>\nParmesan<br \/>\nGarlic\n\t<p>Prep<\/p>\n\t<p>15 min<\/p>\n\t<p>It&#8217;s important to prepare before you start cooking. There is no time to cut things when cooking risotto.<\/p>\n\t<ol>\n<li>Mince garlic<\/li>\n<li>Cut leek into rings<\/li>\n<li>Peel pumpkin and cut into 1 cm cubes<\/li>\n<li>Grate some of the parmesan<\/li>\n<li>Set the table (it&#8217;s best to serve risotto immediately)<\/li>\n<\/ol>\n\t<p>Cook<\/p>\n\t<p>25 min<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1b.png\" alt=\"pan 1b\" itemprop=\"image\" title=\"pan 1b\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Saute\u0301 leek<\/strong><\/p>\n\tmedium\/high heat (in oil) until soft but not coloured<br \/>\n~2 min\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-2.png\" alt=\"pan 2\" itemprop=\"image\" title=\"pan 2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Make bouillon<\/strong><\/p>\n\t<p>keep it at a low boil<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1.png\" alt=\"pan 1\" itemprop=\"image\" height=\"17\" width=\"81\" title=\"pan 1\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Add risotto rice, garlic and the rosemary twigs<\/strong><\/p>\n\t<p>stir so the rice becomes glassy but don&#8217;t let\u00a0it brown ~2 min, season with salt and pepper<\/p>\n\t<p><strong>Add butternut squash and white wine<\/strong><\/p>\n\t<p>it should sizzle, stir and cook until you don&#8217;t see any\u00a0liquid from the wine ~2 min<\/p>\n\t<p><strong>Add nutmeg<\/strong><\/p>\n\t<p>mix ~1 min<\/p>\n\t<p><strong>Start adding hot bouillon, one bit at a time<\/strong><\/p>\n\tstir until nearly all has been absorbed &#8211; the rice<br \/>\nshould always be soft rather than dry. Repeat this<br \/>\nprocess until the risotto is soft but still has a little bite\u00a0~12 min\n<p>taste and add salt and pepper if needed<\/p>\n\t<p><strong>When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously<\/strong><\/p>\n\t<p>~2 min<\/p>\n\t<p><strong>Remove the rosemary twigs and serve with some parmesan<\/strong><\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2019\/11\/waves.png\" alt=\"waves divider\" itemprop=\"image\" title=\"waves divider\" onerror=\"this.style.display='none'\"  \/>\n\t<p>This recipe is inspired by the Butternut Risotto with Leeks by Feasting at Home.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>The butternut squash provides a sweet yet hearty bite to the creamy risotto. It\u2019s important to cut the butternut squash into small cubes otherwise it won\u2019t be done together with the rice.<\/p>","protected":false},"author":22,"featured_media":19870,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-15500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Butternut Squash Risotto - Fork Ranger<\/title>\n<meta name=\"description\" content=\"I never thought about cooking butternut squash in a risotto, until I had half a butternut squash that needed to be eaten. 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