squash risotto

Squash Risotto

Ahhh risotto, I think one of the most delicious Italian dishes, there is nothing like a creamy and full of flavour risotto.

squash risotto

My husband is not a big rice lover (unfortunately for him because we are) but a risotto, when it ‘s cooked well, even he will admit that it’s good and will eat it. If he had to choose a risotto dish he would definitely go for a squash risotto, perfect for the cool fall weather.

squash risotto

But why are so many people afraid of trying to make a risotto?

squash risotto

Probably because the perfect risotto takes a little, ok, maybe a lot of attention.  Certainly not like leaving a pot of sauce on the stove while you go make the beds or do some math homework with the kids or even write a new post on your blog.

squash risotto

A Risotto is  one of those dishes to make when you have the time and the patience, because you will have to watch and stir this squash risotto for approximately 20 to 30 minutes, but in the end the result will be well worth the effort!  This just might be a delicious lazy Sunday lunch? Buon Appetito!

squash risotto

Squash Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish
Serves: 4-6
Ingredients
  • ½ pound (500 grams) raw squash ( i used pumpkin)
  • ½ onion chopped
  • 1 tablespoon (13 grams) olive oil
  • ¼-1/2 teaspoon (1½-3 grams) salt
  • 5 cups (1 liter + 100 grams) water + bouillon cube (heat together and stir to combine)
  • 1½ tablespoons (21 grams) butter
  • ¼ cup (40 grams) freshly grated parmesan cheese
  • ¼ cup (55 grams) whole cream
Instructions
  1. Pre-heat oven to 350 ° (180° celsius)
  2. Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet and leave in pre-heated oven for approximately 15 minutes. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
  3. In a medium to large pan add olive oil, chopped onion cook on medium heat till onion becomes translucent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice and broth one cup (250 grams) at a time, till rice absorbs the liquid before adding another cup, stirring almost constantly. When rice is cooked (add a little extra water if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!

squash risotto

 

 

 

 

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