Squash and courgette risotto
Squash and courgette risotto

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, squash and courgette risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Squash and courgette risotto is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Squash and courgette risotto is something that I have loved my whole life. They are nice 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 get started with this particular recipe, we must first 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. Get 300 g risotto rice
  2. Take 1 L vegetable stock
  3. Make ready Butternut squash
  4. Get 1 red onion
  5. Take 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 this up for this exceptional food squash and courgette risotto recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!