Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, squash risotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Squash Risotto is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Squash Risotto is something which I’ve loved my entire life. They’re nice and they look fantastic.

Peel the squash and separate the bulbous seed-bearing section from the slender end. Stir the sage, butternut squash, Parmesan and mozzarella into the risotto. Turn the heat off, leave the pan on the heat, and let the cheese melt. Season, to taste, with salt and pepper.

To begin with this particular recipe, we have to prepare a few ingredients. You can have squash risotto using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Squash Risotto:

1. Get 2 tbsp Olive Oil
2. Prepare 1 large Onion
3. Get 2 cup Arborio Rice
4. Get 1/2 cup White Wine
5. Get 4 cup Squash (preferably Butternut Squash)
6. Take 4 cup Vegetable Broth
7. Take 1/2 cup Grated Parmesan Cheese
8. Get 1 tbsp Butter

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. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand. Bring the stock to the boil and keep on a low simmer.

Instructions to make Squash Risotto:

1. Start by sauteing the chopped onion
   1. Add the squash cook for about 2 min
2. Now add the rice and brown it, stirring constantly so it doesn't burn, for almost 10 min.
3. Add the wine and stir until it's absorbed by the rice
4. Add 1 cup of the vegetable broth, and stir until it's absorbed by the rice.
5. Keep adding broth and stirring until its absorbed for 20 minutes repeatedly: add broth, stir until it's absorbed, add more broth.
6. 2 minutes before the end, add the Parmesan cheese and stir. Add the butter, and stir. Remove from the stove, cover and serve it after 2 minutes.

Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges. Pound or chop the garlic and add a generous glug of olive oil.

So that is going to wrap it up with this special food squash risotto recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!