Recipe: Delicious Squash Risotto

Squash Risotto. Place squash cubes into a steamer basket in a saucepan. Creamy butternut squash risotto recipe, perfect for autumn. Here's a lovely risotto we made recently with about half of one butternut squash that Pat brought over.

Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut Butternut Squash Risotto. Risotto is the epitome of fast and fancy. This butternut squash version is the one I turn to again and again throughout the fall and winter months. You can cook Squash Risotto using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Squash Risotto

1. It's 1 cup of rice (I used a mix of brown rices, but you may use regular arborio rice.).
2. Prepare 1 of medium carrot.
3. Prepare 1 of medium red pepper.
4. It's 1 cup of butternut squash.
5. Prepare 1 of medium zuchini.
6. Prepare 3 of strips of prosciutto (or bacon).
7. Prepare 1 of twig rosemary.
8. Prepare 2 of garlic cloves.
9. You need 2 of -4 cups of stock (or water).
10. It's 2 tbsp of olive oil.
11. It's of salt and pepper.
12. You need 1/3 cup of dry white wine.
13. You need 1/2 of -1 cup of grated parmesan cheese.

Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Creamy risotto and roasted butternut squash are the perfect base for a couple of juicy shrimp in this Roasted butternut squash gets incorporated into decadent risotto, then topped with juicy shrimp in. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Butternut Squash Risotto.

Squash Risotto step by step

1. Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic..
2. In the meantime prepare the veggies. Dice the pepper and grate the rest..
3. Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins..
4. Then add the rice and stir it for a couple of minutes..
5. Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them..
6. Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes..
7. Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more..
8. When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!.

Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes". Butternut squash risotto with tender grains of arborio rice suspended in a creamy white wine Risotto is a labor of love, so take the time to slowly simmer and stir the rice with warm vegetable. This super-creamy, luxurious vegan risotto is creamy and delicious and smoky with some sage. I made butternut squash orzo risotto.