Squash and courgette risotto
Squash and courgette risotto

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, squash and courgette risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Squash and courgette risotto is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Squash and courgette risotto is something that I’ve loved my entire life. They are nice and they look wonderful.

Method 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. Key to risotto is preparing all your ingredients before you start.

To begin with this recipe, we must prepare a few ingredients. You can cook squash and courgette risotto using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Squash and courgette risotto:
  1. Take 300 g risotto rice
  2. Get 1 L vegetable stock
  3. Prepare Butternut squash
  4. Get 1 red onion
  5. Prepare Courgette
  6. Get Butter
  7. Get 1 lot of parmesan

Melt butter in a large, heavy bottomed stock pot over medium heat. Gradually ladle in simmering vegetable stock, stirring continuously. This risotto is a great way to use up that bumper crop of summer squash you'll inevitably acquire. Just grate it on a box grater while the rice is cooking — it's much faster and easier than dicing it all up instead.

Instructions to make Squash and courgette risotto:
  1. 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.
  2. Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
  3. Dice the onion and fry in butter until soft and slightly coloured
  4. Add the rice and stir well so it all gets toasted in the remaining butter.
  5. After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
  6. 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.
  7. Add in the roasted squash and stir away until well mixed
  8. 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!
  9. Serve on a nice warm plate to keep the rice hot.

Have a mix of green and yellow squash? Use both in here and your risotto will have a pretty mix of colors. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Add onion and a pinch of salt. Add zucchini; season with salt and pepper.

So that’s going to wrap it up for this special food squash and courgette risotto recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!