Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, squash & saffron risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Squash & Saffron Risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Squash & Saffron Risotto is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook squash & saffron risotto using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash & Saffron Risotto:
- Get 200 g risotto rice
- Get 1 pint veg stock
- Make ready 200 mls white wine
- Make ready Lrg pinch saffron
- Make ready 1 red onion
- Make ready 1 cup finely diced butternut squash
- Make ready 2 cloves garlic, crushed
- Take 2 tomatoes, diced
- Prepare 1/2 lemon, zest and juice
- Make ready 200 mls soy milk
- Make ready Smoked paprika, salt and white pepper to finish
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Steps to make Squash & Saffron Risotto:
- Half an hour before you start cooking, make up a pint of veg stock, add the saffron strands, lemon zest and wine and let it sit. Prep your veg.
- Sweat off the onions and garlic in a really generous glut of olive oil.
- When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes.
- Then start adding in your stock a ladleful at a time, stirring regularly. Keep adding liquid as it’s absorbed until the stock/wine mix is all gone and the squash is tender.
- Stir in the soy milk. At this stage add more hot water if the risotto is too thick.
- Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika.
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