Squash and courgette risotto
Squash and courgette risotto

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, squash and courgette risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Begin by preparing the Squash and Courgette, as this is the main accompaniment to the risotto we want to try to get as much flavour from them as possible. Dice the courgette into small even size cubes. Pour a little olive oil onto a very hot pan and add the courgette, season with salt and pepper and add.

Squash and courgette risotto is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Squash and courgette risotto is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook squash and courgette risotto using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Squash and courgette risotto:
  1. Get 300 g risotto rice
  2. Take 1 L vegetable stock
  3. Prepare Butternut squash
  4. Prepare 1 red onion
  5. Prepare Courgette
  6. Take Butter
  7. Prepare 1 lot of parmesan

A lot of butternut squash risotto recipes call for roasting the squash first. Here, everything cooks in the same pot, which means the butternut squash kind of becomes the sauce too. Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of chicken, pancetta, leeks and courgettes.

Steps to make Squash and courgette risotto:
  1. Key to risotto is preparing all your ingredients before you start. Get the oven at 200c, stock on a low simmer and everything measured and chopped.
  2. Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
  3. Dice the onion and fry in butter until soft and slightly coloured
  4. Add the rice and stir well so it all gets toasted in the remaining butter.
  5. After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
  6. Continuously stir on low heat, adding a ladle of stock when the last lot has evaporated. This should take about 20mins to get through the stock. As you’re nearing the end, keep tasting to check you don’t overcook the rice (you may need less or more stock, it varies). You definitely want it to still have a bit of an al dente bite.
  7. Add in the roasted squash and stir away until well mixed
  8. Take off the heat. Add in a lot of Parmesan and a bit of butter, stir well. Once mixed, leave covered for 10 minutes and warm up some plates in the warm oven!
  9. Serve on a nice warm plate to keep the rice hot.

An ubiquitous Italian dish in the fall and winter, Risotto di Zucca e Salvia, or Risotto with Squash and Sage, is a hearty meal that sticks to your ribs and fills your belly in the cold parts of the year. It makes use of the full bounty of winter squashes that show up in farmer's markets from October to February. This butternut squash risotto recipe uses the sweet and spicy flavour of chorizo. We earn a commission for products purchased through some links in this article. Add squash and sprinkle with salt, pepper, and chili powder.

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