Squash Risotto | Risotto Recipes | Italian Recipes
Author: Vindhya Desai
Recipe type: Dinner
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 2 people
- 200 gm diced pumpkin/squash
- 1 Tbsp olive oil
- Coarse sea salt
- 1 Tbsp pine nuts/cashew nuts
- ½ Cup risotto/arborio rice
- ½ Tbsp olive oil
- 1 clove garlic an
- ¼ Tsp cayenne pepper
- ¾ Cup milk
- ½ Tbsp butter
- ½ Tsp black pepper
- Salt to taste
- Hard vegetarian cheese to grate on top as required
- Roast pine nuts till lightly golden. Keep aside
- Dice the squash
- Smear little olive oil and season with salt
- Roast for 15 minutes at 200 Deg C or till soft
- Next heat olive oil
- Add chopped garlic and saute
- Sprinkle cayenne pepper powder and saute
- Next add arborio rice and coat well with the oil
- Pour a ladleful of boling water into the rice
- Let the rice absorb the water
- Further add one more ladleful of water and allow rice to absorb
- Repeat till rice grains turn soft. Might require a few ladlefuls, check before adding more
- When the rice has cooked, pour milk
- Add a blob of butter and let it cook well
- Season with black pepper and salt
- Tip in the roasted squash and mix well
- Garnish with grated vegetarian hard cheese if you like!
Use fresh cream for a creamier and smoother finish
Whole milk or full fat milk makes it richer and creamier
Add any herb like thyme or basil if you want
Recipe by Food Of Interest at https://foodofinterest.com/squash-risotto/
3.5.3226