Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, squash risotto. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Squash Risotto is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Squash Risotto is something that I’ve loved my entire life. They are fine and they look fantastic.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Butternut Squash Risotto from Delish.com is all you need this winter.

To begin with this particular recipe, we have to prepare a few components. You can cook squash risotto using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Squash Risotto:

1. Make ready 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
2. Make ready 1 medium carrot
3. Make ready 1 medium red pepper
4. Prepare 1 cup butternut squash
5. Make ready 1 medium zuchini
6. Take 3 strips of prosciutto (or bacon)
7. Take 1 twig rosemary
8. Prepare 2 garlic cloves
9. Take 2 -4 cups of stock (or water)
10. Prepare 2 tbsp olive oil
11. Make ready salt and pepper
12. Make ready 1/3 cup dry white wine
13. Make ready 1/2 -1 cup of grated parmesan cheese

Risotto is the epitome of fast and fancy. This butternut squash version is the one I turn to again and again throughout the fall and winter months. Butternut Squash Risotto is so creamy and delicious, an Italian rice dish made with butternut Butternut Squash Risotto. We love risotto, it's one of those meals that make you feel like you're.

Instructions to make Squash Risotto:

1. 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.
2. In the meantime prepare the veggies. Dice the pepper and grate the rest.
3. Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
4. Then add the rice and stir it for a couple of minutes.
5. Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
6. 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.
7. 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.
8. When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. Reviews for: Photos of Instant Pot Butternut Squash Risotto. Chef Theo Randall shows you how to make a squash risotto, using squash, onion, risotto rice, butter, white wine and. Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes".

So that’s going to wrap this up with this special food squash risotto recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!