Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, squash & saffron risotto. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store. Try new ways to make butternut squash soup with recipes from Ina, Alton, Tyler and more.
Squash & Saffron Risotto is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Squash & Saffron Risotto is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have squash & saffron risotto using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Squash & Saffron Risotto:
- Make ready 200 g risotto rice
- Take 1 pint veg stock
- Take 200 mls white wine
- Get Lrg pinch saffron
- Make ready 1 red onion
- Take 1 cup finely diced butternut squash
- Take 2 cloves garlic, crushed
- Make ready 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
Most squash is technically classified as a 'pepo,' which is a one-celled, many-seeded berry with a hard rind. There are more than a hundred types of squash that are known. They all belong to the same genus, that is, Cucurbita. Pick summer squash when it's small and tender, not big and seedy.
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.
And keep picking to keep the harvest going! Hidden beneath the hard, nubbly skin is a delicious yellow flesh that's both savory and sweet. The flesh is high in sugar but sometimes mealy, which means it's best pureed (as a pie filling) or mashed. The Definition of Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash. Squash definition is - to press or beat into a pulp or a flat mass : crush.
So that’s going to wrap it up for this exceptional food squash & saffron risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
