Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, squash and courgette risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Squash and courgette risotto is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Squash and courgette risotto is something that I’ve loved my whole life. They are fine and they look fantastic.
A creamy, comforting bowl of risotto can be yours for the eating even on a weeknight. Add grated zucchini for a healthy helping of summer vegetables; chop some fresh, fragrant basil; and, of course, throw in a few handfuls of Parmesan cheese and you have a delicious vegetarian dinner to enjoy. Great recipe for Squash and courgette risotto.
To begin with this particular recipe, we have to prepare a few components. You can have squash and courgette risotto using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Squash and courgette risotto:
- Make ready 300 g risotto rice
- Take 1 L vegetable stock
- Prepare Butternut squash
- Take 1 red onion
- Take Courgette
- Take Butter
- Get 1 lot of parmesan
This Zucchini Squash Risotto is full of fresh veggies and loaded with lots of fresh herbs. I wanted the ratio of vegetables to arborio rice to be about equal. Seasonal zucchini and summer squash are the real highlights of the dish. Grated zucchini makes this cake really moist, and the topping adds a nice crunch.
Steps to make Squash and courgette risotto:
- 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.
- Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
- Dice the onion and fry in butter until soft and slightly coloured
- Add the rice and stir well so it all gets toasted in the remaining butter.
- After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
- 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.
- Add in the roasted squash and stir away until well mixed
- 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!
- Serve on a nice warm plate to keep the rice hot.
Download our free app to search, save and sort your favourite recipes and get inspiration on the go. Place squash cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Melt butter in a saucepan over medium-high heat. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed.
So that is going to wrap this up for this special food squash and courgette risotto recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Happy cooking!
