Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, squash risotto. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Squash Risotto is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Squash Risotto is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook squash risotto using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Squash Risotto:

1. Get 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
2. Prepare 1 medium carrot
3. Get 1 medium red pepper
4. Get 1 cup butternut squash
5. Get 1 medium zuchini
6. Take 3 strips of prosciutto (or bacon)
7. Take 1 twig rosemary
8. Take 2 garlic cloves
9. Get 2 -4 cups of stock (or water)
10. Take 2 tbsp olive oil
11. Make ready salt and pepper
12. Get 1/3 cup dry white wine
13. Get 1/2 -1 cup of grated parmesan cheese

Just put the scooped-out seeds and fibres into a pan, cover with water and bring to the boil. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash - it will be quite mushy but that's fine. I go for half of it fine and half chunky. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.

Instructions to make Squash Risotto:

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.
   1. In the meantime prepare the veggies. Dice the pepper and grate the rest.
2. Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
3. Then add the rice and stir it for a couple of minutes.
4. Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
5. 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.
6. 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.
7. When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!

I go for half of it fine and half chunky. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat.

So that is going to wrap this up with this exceptional food squash risotto recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!