Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, squash & saffron risotto. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Squash & Saffron Risotto is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Squash & Saffron Risotto is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have squash & saffron risotto using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash & Saffron Risotto:
- Make ready 200 g risotto rice
- Get 1 pint veg stock
- Prepare 200 mls white wine
- Get Lrg pinch saffron
- Prepare 1 red onion
- Make ready 1 cup finely diced butternut squash
- Make ready 2 cloves garlic, crushed
- Make ready 2 tomatoes, diced
- Make ready 1/2 lemon, zest and juice
- Prepare 200 mls soy milk
- Get Smoked paprika, salt and white pepper to finish
Squash (plural squash or squashes) is the common name used for four species in the genus Cucurbita of the gourd family Cucurbitaceae: C. pepo, C. maxima, C. mixta, and C. moschata. These plants, which originated in the Americas, are tendril-bearing plants characterized by hairy stems. Online squash coaching library featuring the world's best players. Learn squash tips, technique and tactics.
Instructions to make Squash & Saffron Risotto:
- Half an hour before you start cooking, make up a pint of veg stock, add the saffron strands, lemon zest and wine and let it sit. Prep your veg.
- Sweat off the onions and garlic in a really generous glut of olive oil.
- When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes.
- Then start adding in your stock a ladleful at a time, stirring regularly. Keep adding liquid as it’s absorbed until the stock/wine mix is all gone and the squash is tender.
- Stir in the soy milk. At this stage add more hot water if the risotto is too thick.
- Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika.
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