Simple Way to Prepare Perfect Squash and courgette risotto

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, squash and courgette risotto. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Squash and courgette risotto is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Squash and courgette risotto is something which I have loved my entire life. They are fine and they look wonderful.

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. Pour a little olive oil onto a very hot pan and add the courgette, season with salt and pepper and add. Ina roasts butternut squash to use in a creamy risotto for a weekend lunch.

To get started with this particular recipe, we have to prepare a few ingredients. You can have squash and courgette risotto using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Squash and courgette risotto:

1. Make ready risotto rice
2. Make ready vegetable stock
3. Prepare Butternut squash
4. Get red onion
5. Take Courgette
6. Take Butter
7. Make ready lot of parmesan

Place squash on a parchment paper-lined baking sheet. Butternut squash risotto is a classic. We've added chorizo to our recipe. The sweet and spicy flavour really work with the squash.

Steps 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.

We've added chorizo to our recipe. The sweet and spicy flavour really work with the squash. The squash needs to be roughly chopped to start with. It's not the easiest vegetable to peel and chop, so if you want to know how to do it right follow our guide to how to. A lot of butternut squash risotto recipes call for roasting the squash first.

So that is going to wrap this up for this exceptional food squash and courgette risotto recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!