{"id":50632,"date":"2019-09-28T18:00:37","date_gmt":"2019-09-28T16:00:37","guid":{"rendered":"https:\/\/ellerepublic.de\/butternut-kuerbis-risotto\/"},"modified":"2020-03-21T19:04:10","modified_gmt":"2020-03-21T18:04:10","slug":"butternut-squash-risotto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/butternut-squash-risotto\/","title":{"rendered":"Butternut Squash Risotto"},"content":{"rendered":"

An easy and comforting Butternut Squash Risotto made with fresh ginger, chives and parmesan. This risotto uses easy, seasonal produce that\u2019s perfect for Autumn and Winter. It\u2019s the perfect way to warm up on chilly nights and can be on the table in about an hour! What makes this butternut squash risotto so special is that the pumpkin is roasted in two different forms\u2014halved and cubed\u2014which adds two levels of texture to the risotto base. Although making a risotto make sound complicated to some, it actually very easy, it just takes a bit of attention (stirring) while the rice slowly absorbs the broth.<\/p>\n

\"Butternut<\/a>
\nKey to a good risotto<\/h2>\n

Sticking with the classic combination of olive oil, onions, white wine, chicken stock, Arborio rice, butter and Parmesan cheese pretty much guarantees that your risotto will taste spectacular. But there are also a couple other tips along the way:<\/p>\n