Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way 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 will be really delicious.
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.
Squash Risotto is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Squash Risotto is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. 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.)
- Take 1 medium carrot
- Make ready 1 medium red pepper
- Get 1 cup butternut squash
- Prepare 1 medium zuchini
- Make ready 3 strips of prosciutto (or bacon)
- Get 1 twig rosemary
- Get 2 garlic cloves
- Take 2 -4 cups of stock (or water)
- Prepare 2 tbsp olive oil
- Make ready salt and pepper
- Prepare 1/3 cup dry white wine
- Make ready 1/2 -1 cup of grated parmesan cheese
I made butternut squash orzo risotto. I had never tasted winter squash before—both the acorn and butternut squash proved to be surprisingly sweet, and uh, squashy. 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.
Steps 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!
Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. Reviews for: Photos of Instant Pot Butternut Squash Risotto. 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? Butternut squash risotto is another great seasonal variation on the basic risotto recipe.
So that’s going to wrap this up with this exceptional food squash risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
