Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, squash & saffron risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook squash & saffron risotto using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash & Saffron Risotto:
- Take risotto rice
- Prepare veg stock
- Take white wine
- Prepare Lrg pinch saffron
- Make ready red onion
- Make ready finely diced butternut squash
- Prepare garlic, crushed
- Prepare tomatoes, diced
- Take lemon, zest and juice
- Prepare soy milk
- Make ready Smoked paprika, salt and white pepper to finish
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Steps to make Squash & Saffron Risotto:
- Half an hour before you start cooking, make up a pint of veg stock, add the saffron strands, lemon zest and wine and let it sit. Prep your veg.
- Sweat off the onions and garlic in a really generous glut of olive oil.
- When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes.
- Then start adding in your stock a ladleful at a time, stirring regularly. Keep adding liquid as it’s absorbed until the stock/wine mix is all gone and the squash is tender.
- Stir in the soy milk. At this stage add more hot water if the risotto is too thick.
- Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika.
So that’s going to wrap it up with this special food squash & saffron risotto recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
