Amaretto di Saronno rice with prawns and butternut squash
Amaretto di Saronno rice with prawns and butternut squash

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, amaretto di saronno rice with prawns and butternut squash. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Amaretto di Saronno rice with prawns and butternut squash.. Life was good, in Sicily's sunnyclimate. As the years progressed, Pierangelo realised he had a love of food and cooking.

Amaretto di Saronno rice with prawns and butternut squash is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Amaretto di Saronno rice with prawns and butternut squash is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook amaretto di saronno rice with prawns and butternut squash using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Amaretto di Saronno rice with prawns and butternut squash:
  1. Prepare 1 kg arborio rice
  2. Take 200 g prawns
  3. Make ready 200 g butternut squash
  4. Prepare 100 ml amaretto di Saronno
  5. Get 100 g white onion
  6. Take Chives
  7. Get 100 g Amaretto biscuits

Add cream to sauce, heat until sauce is slightly thickened. Add back prawns, sprinkle with parsley. A lovely sauce for pasta and chicken (or whatever you may like). Not for dieters, but worth every calorie!

Steps to make Amaretto di Saronno rice with prawns and butternut squash:
  1. Chopped the white onion finely. Soften in a pan with butter.
  2. Add the risotto and toast for 2 minutes on a low heat. Next add the Amaretto and slowly simmer for around 5 minutes until evaporated.
  3. Add the diced butternut squash and vegetable stock gradually.
  4. Stir the risotto every few minutes until it becomes thick and creamy. Turn the heat to low.
  5. In a different pan, sauté the prawns and season them with salt and pepper.
  6. Add the prawns to the risotto and stir. Then leave it rest and thicken for a few minutes.
  7. Serve the rice on a flat plate, sprinkle with chives and crushed Amaretto biscuits.
  8. Takes around 40 minutes.

I love amaretto and looked high and low for a sauce recipe. I couldn't find any on Zaar that fit the bill so this one was created based on the few that I found from other online sources. It does not have an overwhelmingly amaretto flavour, but you will detect a hint of sweetness. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed.

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