Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, amaretto di saronno rice with prawns and butternut squash. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few components. You can have amaretto di saronno rice with prawns and butternut squash using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Amaretto di Saronno rice with prawns and butternut squash:
- Get 1 kg arborio rice
- Prepare 200 g prawns
- Prepare 200 g butternut squash
- Make ready 100 ml amaretto di Saronno
- Make ready 100 g white onion
- Take Chives
- Make ready 100 g Amaretto biscuits
DIRECTIONS In a large frying pan over medium heat, sauté garlic and onion in oil until tender. Add Amaretto, simmer till reduced by half. Add chicken stock, simmer till reduced by half. Stir in onion, mushrooms and scallions.
Instructions to make Amaretto di Saronno rice with prawns and butternut squash:
- Chopped the white onion finely. Soften in a pan with butter.
- Add the risotto and toast for 2 minutes on a low heat. Next add the Amaretto and slowly simmer for around 5 minutes until evaporated.
- Add the diced butternut squash and vegetable stock gradually.
- Stir the risotto every few minutes until it becomes thick and creamy. Turn the heat to low.
- In a different pan, sauté the prawns and season them with salt and pepper.
- Add the prawns to the risotto and stir. Then leave it rest and thicken for a few minutes.
- Serve the rice on a flat plate, sprinkle with chives and crushed Amaretto biscuits.
- Takes around 40 minutes.
Transfer shrimp with slotted spoon to a dish and keep warm. Place cubed cleaned butternut squash on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with garlic, salt and pepper to taste. Keep turning so it doesn't scorch or burn. Place in a bowl, add Amaretto, butter and/or olive oil, then more salt and pepper to taste.
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