Recipe: Perfect Squash and courgette risotto

Squash and courgette risotto. Begin by preparing the Squash and Courgette, as this is the main accompaniment to the risotto we want to try to get as much flavour from them as possible. Dice the courgette into small even size cubes. Pour a little olive oil onto a very hot pan and add the courgette, season with salt and pepper and add.

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. Here, EVERYTHING cooks in the same pot, which means the butternut squash kind of becomes the sauce too. You can cook Squash and courgette risotto using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Squash and courgette risotto

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

This butternut squash risotto recipe uses the sweet and spicy flavour of chorizo. We earn a commission for products purchased through some links in this article. Risotto is comfort food at its best, and you can ring the changes by adding almost any ingredients you have to hand. This one uses a selection of chicken, pancetta, leeks and courgettes.

Squash and courgette risotto instructions

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..

Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown 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. How to make pea and spinach risotto Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish.