Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash risotto with crispy coppa. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut squash risotto with crispy coppa Gaia Riva @gaia Bristol. In my region in Italy risotto is our specialty so the moment it starts to get cold it's our favourite dinner. Please tag @londonfoodboy in your creations. Cute the butternut squash in small pieces and cook them in a pan with butter and sage ; For the risotto you will need to be in the kitchen present the.

Butternut squash risotto with crispy coppa is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Butternut squash risotto with crispy coppa is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash risotto with crispy coppa:

1. Make ready 2 shallots
2. Make ready Butter
3. Get Oil
4. Get 80 g/person of carnaroli or arborio rice
5. Prepare 2/3 vegetables stock cubes
6. Take 1 handful parmigiano
7. Get 1 butternut squash
8. Make ready Coppa or pancetta
9. Get 2 leaves sage
10. Make ready 1/2 glass dry white wine

Great recipe for Butternut squash risotto with crispy coppa. In my region in Italy risotto is our specialty so the moment it starts to get cold it's our favourite dinner. Place the butternut squash halves cut side down on the prepared baking sheet and move around to coat the surface well with oil. Butternut squash is one of my favorite winter squash specimens so it was an easy decision.

Steps to make Butternut squash risotto with crispy coppa:

1. Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage
   1. For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium
2. When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes
3. Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought.
4. When you are close to cooking point add the butternut squash from to the pan and finish with the broth
5. Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes
6. Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration

Place the butternut squash halves cut side down on the prepared baking sheet and move around to coat the surface well with oil. Butternut squash is one of my favorite winter squash specimens so it was an easy decision. It's perfection roasted, which btw, you could even do the night before while you're making dinner so it's at the ready when you're ready to rumble (I mean stir) with risotto. 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.

So that is going to wrap this up for this exceptional food butternut squash risotto with crispy coppa recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!