Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, squash and courgette risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Squash and courgette risotto is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Squash and courgette risotto is something which I have loved my whole life. They’re nice and they look fantastic.

Great recipe for Squash and courgette risotto. I love squash risotto and was about to use my own recipe when I saw Gaia Riva's and thought I'd try her approach. Basically add even more cheese and butter than I normally would at the end 😍. The courgette kept its taste and bite really nicely,.

To begin with this particular recipe, we must prepare a few ingredients. You can cook squash and courgette risotto using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Squash and courgette risotto:

1. Take 300 g risotto rice
2. Make ready 1 L vegetable stock
3. Get Butternut squash
4. Take 1 red onion
5. Take Courgette
6. Take Butter
7. Prepare 1 lot of parmesan

Pour a little olive oil onto a very hot pan and add the courgette, season with salt and pepper and add. Courgettes make a decent meal of any storecupboard. Source : Key To Risotto Is Preparing All Your Ingredients Before You Start. Step: Key to risotto is preparing all your ingredients before you start.

Steps to make Squash and courgette risotto:

1. 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.
2. Chop up the squash (I use a whole bag of pre-chopped squash) and put in the oven. Mine took about 30mins.
3. Dice the onion and fry in butter until soft and slightly coloured
4. Add the rice and stir well so it all gets toasted in the remaining butter.
5. After a minute, before it starts to stick or burn, add courgette and your first ladle of stock
6. 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.
7. Add in the roasted squash and stir away until well mixed
8. 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!
9. Serve on a nice warm plate to keep the rice hot.

Source : Key To Risotto Is Preparing All Your Ingredients Before You Start. Step: Key to risotto is preparing all your ingredients before you start. Step: Key to risotto is preparing all your ingredients before you start. Peel the squash and separate the bulbous seed-bearing section from the slender end. When the onions are soft and almost transparent add the zucchini and butternut.

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