Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, squash risotto. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety. That helped me control the consistency.
Squash Risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Squash Risotto is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook squash risotto using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Squash Risotto:
- Take 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
- Take 1 medium carrot
- Make ready 1 medium red pepper
- Take 1 cup butternut squash
- Make ready 1 medium zuchini
- Get 3 strips of prosciutto (or bacon)
- Make ready 1 twig rosemary
- Get 2 garlic cloves
- Take 2 -4 cups of stock (or water)
- Take 2 tbsp olive oil
- Take salt and pepper
- Prepare 1/3 cup dry white wine
- Make ready 1/2 -1 cup of grated parmesan cheese
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top.
Steps to make Squash Risotto:
- Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic.
- In the meantime prepare the veggies. Dice the pepper and grate the rest.
- Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
- Then add the rice and stir it for a couple of minutes.
- Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
- Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes.
- Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more.
- When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!
This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Peel the squash and separate the bulbous seed-bearing section from the slender end. Stir the sage, butternut squash, Parmesan and mozzarella into the risotto.
So that is going to wrap this up with this special food squash risotto recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
