Butternut squash risotto with crispy coppa
Butternut squash risotto with crispy coppa

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash risotto with crispy coppa. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Butternut squash risotto with crispy coppa is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Butternut squash risotto with crispy coppa is something which I have loved my whole life.

A quick and easy Scallops, Crispy Coppa & Butternut Squash Risotto recipe, from our authentic Italian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. This simple and satisfying risotto was inspired by a dish from Wanda and Giovanna Tornabene's famed restaurant, Gangivecchio, in Sicily.

To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butternut squash risotto with crispy coppa:
  1. Prepare 2 shallots
  2. Prepare Butter
  3. Get Oil
  4. Prepare 80 g/person of carnaroli or arborio rice
  5. Get 2/3 vegetables stock cubes
  6. Take 1 handful parmigiano
  7. Take 1 butternut squash
  8. Get Coppa or pancetta
  9. Get 2 leaves sage
  10. Get 1/2 glass dry white wine

Top tip for making Butternut squash risotto with crispy sage and pancetta. If you have any left over, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve. I love butternut squash and have made this recipe several times now, tweaking a bit differently each time. My favorite version uses a package of This was my first try at a squash risotto after having become a risotto cook with the mushroom-gorgonzola variety.

Instructions to make Butternut squash risotto with crispy coppa:
  1. Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage
  2. For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium
  3. When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes
  4. Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought.
  5. When you are close to cooking point add the butternut squash from to the pan and finish with the broth
  6. Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes
  7. Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration

Using tips I saw from other recipes I. This cool-weather, wine-scented rice dish - studded with butternut squash and topped with crispy sage and Parmesan cheese - makes for a perfect and elegant. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter, Parmesan and chives. A lot of butternut squash risotto recipes call for roasting the squash first.

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