Squash and courgette risotto. Begin by preparing the Squash and Courgette, as this is the main accompaniment to the risotto we want to try to get as much flavour from them as possible. Dice the courgette into small even size cubes. Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut squash puree and Parmigiano-Reggiano.

They can be dressed up in a creamy lemon sauce and served with pasta, grated and We have hundreds of courgette recipes to make use of this endlessly versatile vegetable. Courgettes make a decent meal of any storecupboard ingredient. Place squash cubes into a steamer basket in a saucepan. You can cook Squash and courgette risotto using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Squash and courgette risotto

Prepare 300 g of risotto rice.
You need 1 L of vegetable stock.
You need of Butternut squash.
It's 1 of red onion.
It's of Courgette.
You need of Butter.
It's 1 of lot of parmesan.

A simple Butternut squash & cheese risotto recipe for you to cook a great meal for family or friends. To serve, top the risotto with the squash cubes from the oven. *Inspired by Hannah S. featured in the Realfood Cookbook. **This dish is very indulgent, so it shouldn't be eaten too often. Stir in the courgettes and turn up the heat. Cook, stirring often, until courgettes are browned.

Squash and courgette risotto step by step

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..

Add the risotto rice and stir thoroughly, making sure every grain is coated and glossy. Pour in the white wine in two separate additions, making sure the rice absorbs the liquid before adding the next amount. Add the zucchini, summer squash, and shallot and saute until softened and lightly browned. Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish. For the most efficient risotto-making experience, roast your squash first, then make the stock, then cook the risotto.