Recipe of Homemade Squash Risotto

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, squash risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Squash Risotto is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Squash Risotto is something which I’ve loved my whole life. They’re 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! A satisfying veggie supper that gives a basic risotto recipe an autumnal twist, from BBC Good Food. Butternut Squash Risotto from Delish.com is all you need this winter.

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

The ingredients needed to make Squash Risotto:

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

Creamy butternut squash risotto recipe, perfect for autumn. Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of.

Instructions 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!

Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of. 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. This Roasted Butternut Squash Risotto is easy to make, healthy and perfect for a delicious dinner!

So that is going to wrap this up with this exceptional food squash risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!