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Practical Way to Producing Yummy Squash and courgette risotto

Wishing to eat Squash and courgette risotto a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with useful instructions on cooking a Squash and courgette risotto like a famous chef made.

Squash and courgette risotto

We hope you got benefit from reading it, now let's go back to squash and courgette risotto recipe. You can cook squash and courgette risotto using 7 ingredients and 9 steps. Here is how you cook it.

To prepare an unforgettable Squash and courgette risotto, below are the components needed:

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

After preparing the ingridients, now you are ready to make your appetizing Squash and courgette risotto by following the instructions below:

  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..

It's filled with sweet and tender chunks of. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Add the onion, squash, and a large pinch each of salt and. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows.

Recipe : Squash and courgette risotto

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