Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, squash risotto. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Squash Risotto is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Squash Risotto is something that I have loved my entire life. They are fine and they look wonderful.
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Butternut Squash Risotto from Delish.com is all you need this winter.
To get started with this recipe, we have to first prepare a few components. You can cook squash risotto using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Squash Risotto:
- Prepare 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
- Get 1 medium carrot
- Take 1 medium red pepper
- Get 1 cup butternut squash
- Make ready 1 medium zuchini
- Prepare 3 strips of prosciutto (or bacon)
- Prepare 1 twig rosemary
- Make ready 2 garlic cloves
- Make ready 2 -4 cups of stock (or water)
- Prepare 2 tbsp olive oil
- Get salt and pepper
- Make ready 1/3 cup dry white wine
- Get 1/2 -1 cup of grated parmesan cheese
Risotto is the epitome of fast and fancy. This butternut squash version is the one I turn to again and again throughout the fall and winter months. What to Serve with Butternut Squash Risotto. I like to serve the risotto as the main dish.
Instructions 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!
If this is what you are planning to do, then I recommend pairing it will a side salad and perhaps a soup. Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection? This butternut squash risotto is a stunner!
So that’s going to wrap it up for this special food squash risotto recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
