Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, squash risotto mantecato. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Squash risotto mantecato In cucina con Sofia @In_cucinacon_Sofia Milton Keynes via Italy. #Risotto is by far another of my favourite dishes in any possible presentable way. Summer with seafood or summer veggies, winter with meets or winter veggies. In this case I have used to different types of squash, harlequin and acorn, both of different colour, flavour and texture. Squash risotto mantecato is something which I have loved my entire life.

Squash risotto mantecato is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Squash risotto mantecato is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook squash risotto mantecato using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Squash risotto mantecato:

1. Get 2 small squashes previously roasted for about 15 minutes to tenderise
2. Prepare 500 ml vegetable or chicken stock - you can add some saffron for a more intense colour
3. Get 80 g carnaroli rice
4. Take 1 shallot
5. Prepare 25 g butter
6. Take 1 celery stick
7. Make ready 50 g guanciale or pancetta
8. Take 1/2 tsp 'nduja - optional
9. Get salt and pepper
10. Make ready Grated parmesan to top

In this case I have used to different types of squash, harlequin and acorn, both of different. Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, squash risotto mantecato. It is one of my favorites.

Steps to make Squash risotto mantecato:

1. Start by chopping the celery and the shallot very finely. In a frying pan, add the butter and let it melt. Add the shallot and the celery and let them soften being mindful not to burn them. They are usually ready when become translucent. Add this point add the guanciale or pancetta and stir fry.
2. Once this has flavoured the base of your dish, add the rice and toast. We are going to cook the risotto by absorption method, by adding the liquid little at the time until the rice is completely cooked.
3. During this time, cut the tops off from the squash and scoop the flesh out. Don't waste the seeds as these may be a great afternoon nibble.
4. Carry on with the cooking of the rice and add the squash just before the last liquid is added. Season with salt and pepper if necessary, this depends on the stock used. For a final touch, take off the heat and add some more butter and grated parmesan. For warmth I also added 1/2 tsp of 'nduja which is a very spicy Italian sausage meat originated from Calabria.

Today, we're going to prepare a distinctive dish, squash risotto mantecato. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Squash risotto mantecato is one of the most well liked of recent trending meals in the world.

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