Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, squash risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. A lot of butternut squash risotto recipes call for roasting the squash first.
Squash Risotto is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Squash Risotto is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have squash risotto using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Squash Risotto:
- Make ready 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
- Prepare 1 medium carrot
- Prepare 1 medium red pepper
- Prepare 1 cup butternut squash
- Prepare 1 medium zuchini
- Take 3 strips of prosciutto (or bacon)
- Make ready 1 twig rosemary
- Take 2 garlic cloves
- Get 2 -4 cups of stock (or water)
- Prepare 2 tbsp olive oil
- Make ready salt and pepper
- Take 1/3 cup dry white wine
- Take 1/2 -1 cup of grated parmesan cheese
Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Squash Risotto, a delicious creamy Italian risotto, butternut, pumpkin or acorn any squash will do, a perfect Fall/Winter meal or side dish. Ahhh risotto, I think one of the most delicious Italian dishes, there is nothing like a creamy and full of flavour risotto. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too.
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!
Peel the squash and separate the bulbous seed-bearing section from the slender end. 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 instead. Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice slowly absorbs the broth. Pour in the stock and bring to a simmer.
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