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Instructions to Cooking Yummy Squash and courgette risotto

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Squash and courgette risotto

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Here are the ingridients that are needed to make a yummy Squash and courgette risotto:

  1. Get 300 g of risotto rice.
  2. Take 1 L of vegetable stock.
  3. Use of Butternut squash.
  4. Use 1 of red onion.
  5. Prepare of Courgette.
  6. Prepare of Butter.
  7. Use 1 of lot of parmesan.

Done with the ingridients? Here are the procedures on cooking Squash and courgette risotto:

  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..

It's filled with sweet and tender chunks of. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Add the onion, squash, and a large pinch each of salt and. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows.

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