Squash Risotto
Squash Risotto

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, squash risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Squash Risotto is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Squash Risotto is something that I have loved my entire life. They’re fine and they look fantastic.

This butternut squash risotto recipe tastes incredible! It's also healthier than most and requires practically no stirring. Place squash cubes into a steamer basket in a saucepan.

To begin with this particular recipe, we must first prepare a few components. You can have squash risotto using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Squash Risotto:
  1. Prepare 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
  2. Take 1 medium carrot
  3. Prepare 1 medium red pepper
  4. Take 1 cup butternut squash
  5. Make ready 1 medium zuchini
  6. Take 3 strips of prosciutto (or bacon)
  7. Take 1 twig rosemary
  8. Prepare 2 garlic cloves
  9. Make ready 2 -4 cups of stock (or water)
  10. Take 2 tbsp olive oil
  11. Take salt and pepper
  12. Get 1/3 cup dry white wine
  13. Make ready 1/2 -1 cup of grated parmesan cheese

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut Butternut Squash Risotto. We love risotto, it's one of those meals that make you feel like you're. Butternut squash risotto is another great seasonal variation on the basic risotto recipe. The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture.

Steps to make Squash Risotto:
  1. 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.
  2. In the meantime prepare the veggies. Dice the pepper and grate the rest.
  3. Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
  4. Then add the rice and stir it for a couple of minutes.
  5. Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
  6. 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.
  7. 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.
  8. When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!

This risotto is a great way to use up that bumper crop of summer squash you'll inevitably acquire. Just grate it on a box grater while the rice is cooking — it's much faster and easier than dicing it all up. Butternut Squash Risotto with Toasted Pine Nuts and Pepper Jack Cheese is easy to prepare, wonderfully smooth and creamy, super flavorful and is absolutely fool proof! Share: Rate this Recipe Add squash and remaining stock. Add cheese and stir until well incorporated.

So that is going to wrap it up with this exceptional food squash risotto recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!