Squash and courgette risotto
Squash and courgette risotto

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, squash and courgette risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Squash and courgette risotto is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Squash and courgette risotto is something that I have loved my entire life. They’re fine and they look wonderful.

I love squash risotto and was about to use my own recipe when I saw Gaia Riva's and thought I'd try her approach. Basically add even more cheese The courgette kept its taste and bite really nicely, pleasantly surprised! I made this for two people plus LOTS left over for making arancini the next day!

To get started with this recipe, we must prepare a few components. 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. Take 300 g risotto rice
  2. Get 1 L vegetable stock
  3. Make ready Butternut squash
  4. Make ready 1 red onion
  5. Prepare Courgette
  6. Take Butter
  7. Get 1 lot of parmesan

How to make pea and spinach risotto Butternut Squash Risotto by Phoebe Lapine of Feed Me Phoebe. Risotto gets a bad rap for being time intensive and difficult. But what actually makes risotto a great beginner dish is the stirring.

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.

For those who have more experience, this can be a meditative thing. But for those with insecurity at the. Stir in the courgettes and turn up the heat. Cook, stirring often, until courgettes are browned. Add the risotto rice and stir thoroughly, making sure every grain is coated and glossy.

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