Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash risotto with crispy coppa. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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 fall-ified version—with butternut squash and a crispy leek topping—takes it to a whole other level.
Butternut squash risotto with crispy coppa is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Butternut squash risotto with crispy coppa is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash risotto with crispy coppa:
- Make ready 2 shallots
- Take Butter
- Take Oil
- Take 80 g/person of carnaroli or arborio rice
- Prepare 2/3 vegetables stock cubes
- Take 1 handful parmigiano
- Get 1 butternut squash
- Take Coppa or pancetta
- Make ready 2 leaves sage
- Get 1/2 glass dry white wine
In this case, the thickness of the squash. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over. (The other half went into pumpkin bread.) Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish. Top tip for making Butternut squash risotto with crispy sage and pancetta.
Steps to make Butternut squash risotto with crispy coppa:
- 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
- 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
- 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
- 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.
- When you are close to cooking point add the butternut squash from to the pan and finish with the broth
- 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
- 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
If you have any left over, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve. 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. Butternut squash risotto is a great seasonal variation on the basic risotto recipe, and the sweet flavor and creamy texture really complements the risotto.
So that’s going to wrap this up with this special food butternut squash risotto with crispy coppa recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
