Squash Risotto. Butternut Squash Risotto from Delish.com is all you need this winter. A lot of butternut squash risotto recipes call for roasting the squash first. Place squash cubes into a steamer basket in a saucepan.

I had never tasted winter squash before—both the acorn and butternut squash proved to be surprisingly sweet, and uh, squashy. Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut Butternut Squash Risotto. You can have Squash Risotto using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Squash Risotto

It's 1 cup of rice (I used a mix of brown rices, but you may use regular arborio rice.).
Prepare 1 of medium carrot.
You need 1 of medium red pepper.
You need 1 cup of butternut squash.
Prepare 1 of medium zuchini.
It's 3 of strips of prosciutto (or bacon).
Prepare 1 of twig rosemary.
It's 2 of garlic cloves.
Prepare 2 of -4 cups of stock (or water).
You need 2 tbsp of olive oil.
You need of salt and pepper.
It's 1/3 cup of dry white wine.
Prepare 1/2 of -1 cup of grated parmesan cheese.

We love risotto, it's one of those meals that make you feel like you're. Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection? This risotto is a great way to use up that bumper crop of summer squash you'll inevitably acquire.

Squash Risotto instructions

Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic..
In the meantime prepare the veggies. Dice the pepper and grate the rest..
Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins..
Then add the rice and stir it for a couple of minutes..
Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them..
Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes..
Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more..
When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!.

Just grate it on a box grater while the rice is cooking — it's much faster and easier than dicing it all up. Butternut squash risotto is another great seasonal variation on the basic risotto recipe. The butternut squash really complements the risotto, both in its sweet flavor and its creamy texture. Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. This Easy Butternut Squash Risotto Recipe is flavorful, delicious, and cooked entirely in the Instant Pot!