Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash risotto with crispy coppa. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Butternut squash risotto with crispy coppa is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Butternut squash risotto with crispy coppa is something which I’ve loved my whole life.
Butternut squash risotto with crispy coppa Gaia Riva Bristol. In my region in Italy risotto is our specialty so the moment it starts to get cold it's our favourite dinner. On top: sweet and tender pan-fried king scallops, shards of salty coppa and crisped fresh sage leaves.
To get started with this recipe, we have to prepare a few components. You can have butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash risotto with crispy coppa:
- Prepare 2 shallots
- Take Butter
- Get Oil
- Make ready 80 g/person of carnaroli or arborio rice
- Prepare 2/3 vegetables stock cubes
- Make ready 1 handful parmigiano
- Take 1 butternut squash
- Take Coppa or pancetta
- Prepare 2 leaves sage
- Get 1/2 glass dry white wine
Roasted Butternut Squash Risotto With Crispy Sage This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make! Using a slotted spoon, transfer the pancetta to a medium bowl.
Steps to make Butternut squash risotto with crispy coppa:
- Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage
- For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium
- When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes
- Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought.
- When you are close to cooking point add the butternut squash from to the pan and finish with the broth
- Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes
- Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration
This butternut squash risotto recipe tastes incredible! Roasted butternut squash and crispy fried sage take it over the top. This risotto is also healthier than most, since it calls for brown rice instead of white, and requires practically no stirring. You can just bake it all in the oven! Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish.
So that’s going to wrap this up for this exceptional food butternut squash risotto with crispy coppa recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
