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Squash Risotto Recipe

Squash Risotto Recipe
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Prepare the ingredients before making Squash Risotto in your home. Then, follow these steps below to serve Squash Risotto for your family or friends.

Ingredients: Squash Risotto

  • 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
  • 1 medium carrot
  • 1 medium red pepper
  • 1 cup butternut squash
  • 1 medium zuchini
  • 3 strips of prosciutto (or bacon)
  • 1 twig rosemary
  • 2 garlic cloves
  • 2 -4 cups of stock (or water)
  • 2 tbsp olive oil
  • salt and pepper
  • 1/3 cup dry white wine
  • 1/2 -1 cup of grated parmesan cheese

How to Make Squash Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Squash Risotto in your home by yourself.

    Step 1
  • Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic.
  • Step 2
  • In the meantime prepare the veggies. Dice the pepper and grate the rest.
  • Step 3
  • Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
  • Step 4
  • Then add the rice and stir it for a couple of minutes.
  • Step 5
  • Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
  • Step 6
  • Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes.
  • Step 7
  • Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more.
  • Step 8
  • When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!
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