Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, squash and courgette risotto. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Squash and courgette risotto is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Squash and courgette risotto is something which I have loved my whole life. They’re nice and they look wonderful.
Great recipe for Squash and courgette risotto. 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 and butter than I normally would at the end 😍.
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:
- Take 300 g risotto rice
- Make ready 1 L vegetable stock
- Get Butternut squash
- Make ready 1 red onion
- Make ready Courgette
- Get Butter
- Take 1 lot of parmesan
When the rice is al dente, remove from heat and stir in the grated Parmesan and basil. Meanwhile, peel the squash, then remove and discard any seeds. Return the empty pan to the heat and add the rice and wine. This Zucchini Squash Risotto is full of fresh veggies and loaded with lots of fresh herbs.
Steps to make Squash and courgette risotto:
- 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.
- Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
- Dice the onion and fry in butter until soft and slightly coloured
- Add the rice and stir well so it all gets toasted in the remaining butter.
- After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
- 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.
- Add in the roasted squash and stir away until well mixed
- 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!
- Serve on a nice warm plate to keep the rice hot.
I wanted the ratio of vegetables to arborio rice to be about equal. Seasonal zucchini and summer squash are the real highlights of the dish. Grated zucchini makes this cake really moist, and the topping adds a nice crunch. Ahhh risotto, I think one of the most delicious Italian dishes, there is nothing like a creamy and full of flavour risotto. Melt the butter in a sturdy frying pan, add the onion and gently fry until softened.
So that is going to wrap this up with this special food squash and courgette risotto recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
