SQUASH RISOTTO
This Squash risotto recipe is one of the best dishes in the history of time. Risotto is an Italian dish where rice is cooked in a broth using a specific technique. Cheese is often added towards the end of the process, although this recipe doesn't use cheese and it tastes absolutely incredible. As such, it is a perfect recipe for vegans and vegetarians, and this recipe uses squash, which is incredible. Meat-eaters will love it, too.
Provided by Heather Nauta
Categories Brown Rice
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Boil the squash in a pot. You can also steam it.
- Heat the water in a pot and maintain it just below a boil.
- Warm a third pot to medium (last pot, I promise) and add the oil and onion. Coat the onion in oil and cook it until it is translucent, but not browned.
- If using dried thyme, add it now. Otherwise, the fresh thyme can wait until the very end of this whole process. Add the rice and stir to coat it in the oil. Pour in the wine and stir until it is all absorbed. Add 2 tsp sea salt. Add the heated water to the rice ½ cup at a time, stirring constantly until all the liquid is absorbed before adding more.
- Use all 3 cups of water for a very creamy risotto, or only 2-2½ cups for a sticky risotto.
- When all the liquid is absorbed, the rice should be soft, but only just cooked (al dente). Then you can stir in the squash.
- Garnish your squash risotto recipe with cracked black pepper and optionally roasted pumpkin seeds for the best meal ever.
Nutrition Facts : Calories 494.7, Fat 9.1, SaturatedFat 3.2, Sodium 312.8, Carbohydrate 83.3, Fiber 6.2, Sugar 4.7, Protein 11.6
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Russell Aloe Fluen
[email protected]I would recommend this recipe to anyone who loves risotto.
Md niloy Ahmed
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
Younig
[email protected]I'm glad I tried this recipe. It's a great way to use up leftover squash.
Purna Thami
[email protected]This risotto was a bit too rich for my taste. I think I would use less butter and cream next time.
Sp Palash
[email protected]I'm not a big fan of squash, but I really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
Lyndsey Delk
[email protected]This risotto is so creamy and flavorful. I will definitely be making it again.
Frank Lattimore
[email protected]I love the use of roasted squash in this risotto. It gives the dish a really unique and delicious flavor.
Qadir Nasar
[email protected]This is my go-to recipe for risotto. It's always a hit with my guests.
Nehal S. Raval
[email protected]This risotto was a bit bland for my taste. I think I would add more salt and pepper next time.
Ney lovey
[email protected]I followed the recipe exactly, but my risotto turned out too mushy. I'm not sure what I did wrong.
Md:Yakub Hosun
[email protected]This risotto was delicious! I especially liked the crispy sage leaves on top. I would definitely recommend this recipe to others.
Maggie Odhiambo
[email protected]I love the combination of flavors in this risotto. The squash is sweet and creamy, the sage is earthy and aromatic, and the Parmesan cheese adds a nice salty touch. I also appreciate that this recipe is relatively quick and easy to make.
Tera Bapp
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the risotto was cooked perfectly. I added some extra vegetables, such as diced carrots and peas, and it was even better.
John Hu
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. The roasted squash adds a lovely sweetness and depth of flavor. I like to top it with crumbled goat cheese or Parmesan cheese.
Yahaya Ibrahim
[email protected]This risotto was a hit with my family! The squash and sage flavors were a perfect combination, and the texture was creamy and delicious. I will definitely be making this again.