Squash and courgette risotto
Squash and courgette risotto

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, squash and courgette risotto. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Squash and courgette risotto is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Squash and courgette risotto is something which I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can have squash and courgette risotto using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Squash and courgette risotto:
  1. Get 300 g risotto rice
  2. Prepare 1 L vegetable stock
  3. Take Butternut squash
  4. Prepare 1 red onion
  5. Get Courgette
  6. Get Butter
  7. Get 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 special food squash and courgette risotto recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!