Indulge in Winter Comfort with Roasted Butternut Squash Risotto & Cobros Bone Broth
There's Still Time to Savour this Winter Flavour Dish
As winter's chill lingers in the air, there's no better time to cosy up with a comforting bowl of Roasted Butternut Squash Risotto, a beloved favourite crafted from the heart by the culinary duo, Robert and William. In this blog post, we'll delve into their culinary journey and share their recipe for a decadent risotto that celebrates the rich flavours of the season. Join us as we explore the warmth and comfort of this winter delight.
Robert and William's Culinary Adventure
Robert and William, the dynamic duo behind Cobros Bone Broth, are no strangers to the joys of creating delicious and wholesome dishes. Inspired by their shared love for cooking and their deep-rooted passion for quality ingredients, they embarked on a culinary adventure that led them to discover the irresistible charm of Roasted Butternut Squash Risotto.
Creating the Recipe:
To recreate Robert and William's delectable Roasted Butternut Squash Risotto in your own kitchen, gather the following ingredients:
- 300g Arborio rice
- 4 tsp Cobros Chicken Bone Broth with 200ml boiling water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250ml white wine
- Fresh thyme leaves
- 100ml double cream
- Roasted butternut squash chunks
- Handful of chopped spinach
- Grated Parmesan cheese
- Chopped parsley and extra Parmesan for garnish
Instructions:
1. Begin by roasting chunks of butternut squash in the oven until tender and caramelized. Set aside.
2. In a separate pot, heat the Cobros Chicken Bone Broth and keep it warm over low heat.
3. In a large saucepan, sauté the chopped onion and minced garlic in olive oil until softened and fragrant.
4. Add the Arborio rice to the skillet and stir to coat the grains in the oil. Cook for a few minutes until the rice becomes translucent.
5. Pour in the white wine and cook until it has been absorbed by the rice, stirring continuously.
6. Begin adding the warm chicken broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. Stir in the roasted butternut squash chunks, chopped spinach, fresh thyme leaves, cream, and grated Parmesan cheese. Cook for an additional 2-3 minutes until the ingredients are heated through and well combined.
8. Season the risotto with salt and pepper to taste.
9. Serve the Roasted Butternut Squash Risotto hot, garnished with chopped parsley and extra Parmesan cheese.
Enjoying the Dish:
Indulge in the luxurious flavours of Roasted Butternut Squash Risotto, a dish that epitomizes the essence of winter comfort. Whether served as a starter to impress friends or enjoyed as a hearty main course, this risotto is sure to delight with its creamy texture and robust flavours. Pair it with a glass of white wine to elevate the dining experience and savour the magic of winter in every bite.
Despite winter in the rear view mirror, there's still time to savour the delightful flavours of Roasted Butternut Squash Risotto, a culinary masterpiece born from the kitchen adventures of Robert and William. With its creamy texture, rich flavours, and comforting warmth, this dish is a true testament to the joys of winter dining. So gather your ingredients, pour yourself a glass of wine, and embark on a culinary journey that celebrates the magic of the season.