Squash and courgette risotto
Squash and courgette risotto

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, squash and courgette risotto. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.

Squash and courgette risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Squash and courgette risotto is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook squash and courgette risotto using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Squash and courgette risotto:
  1. Make ready 300 g risotto rice
  2. Prepare 1 L vegetable stock
  3. Take Butternut squash
  4. Make ready 1 red onion
  5. Prepare Courgette
  6. Take Butter
  7. Take 1 lot of parmesan

It may seem like a dish that's better left to your favorite Italian restaurant to make, but it's actually incredibly easy to This butternut squash version is the one I turn to again and again throughout the fall and winter months. It's filled with sweet and tender chunks of. Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of chicken, pancetta, leeks and courgettes.

Steps to make Squash and courgette risotto:
  1. Key to risotto is preparing all your ingredients before you start. Get the oven at 200c, stock on a low simmer and everything measured and chopped.
  2. Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
  3. Dice the onion and fry in butter until soft and slightly coloured
  4. Add the rice and stir well so it all gets toasted in the remaining butter.
  5. After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
  6. Continuously stir on low heat, adding a ladle of stock when the last lot has evaporated. This should take about 20mins to get through the stock. As you’re nearing the end, keep tasting to check you don’t overcook the rice (you may need less or more stock, it varies). You definitely want it to still have a bit of an al dente bite.
  7. Add in the roasted squash and stir away until well mixed
  8. Take off the heat. Add in a lot of Parmesan and a bit of butter, stir well. Once mixed, leave covered for 10 minutes and warm up some plates in the warm oven!
  9. Serve on a nice warm plate to keep the rice hot.

Risotto makes a wonderful main dish or side dish option. This hearty dish combines so many wonderful flavors and texturess, it is a party fo. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. The texture of the risotto should be thick and creamy, but not too loose. It may seem tedious standing and stirring but the end result will be worth it.

So that is going to wrap it up with this exceptional food squash and courgette risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!