Squash & Saffron Risotto
Squash & Saffron Risotto

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, squash & saffron risotto. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Squash & Saffron Risotto is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Squash & Saffron Risotto is something that I have loved my entire life.

Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store. Try new ways to make butternut squash soup with recipes from Ina, Alton, Tyler and more. Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course.

To get started with this recipe, we must prepare a few components. You can cook squash & saffron risotto using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Squash & Saffron Risotto:
  1. Prepare 200 g risotto rice
  2. Take 1 pint veg stock
  3. Prepare 200 mls white wine
  4. Make ready Lrg pinch saffron
  5. Prepare 1 red onion
  6. Take 1 cup finely diced butternut squash
  7. Make ready 2 cloves garlic, crushed
  8. Take 2 tomatoes, diced
  9. Make ready 1/2 lemon, zest and juice
  10. Take 200 mls soy milk
  11. Take Smoked paprika, salt and white pepper to finish

Most squash is technically classified as a 'pepo,' which is a one-celled, many-seeded berry with a hard rind. Pick summer squash when it's small and tender, not big and seedy. And keep picking to keep the harvest going! There are more than a hundred types of squash that are known.

Steps to make Squash & Saffron Risotto:
  1. 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.
  2. Sweat off the onions and garlic in a really generous glut of olive oil.
  3. When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes.
  4. 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.
  5. Stir in the soy milk. At this stage add more hot water if the risotto is too thick.
  6. Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika.

And keep picking to keep the harvest going! There are more than a hundred types of squash that are known. They all belong to the same genus, that is, Cucurbita. Hidden beneath the hard, nubbly skin is a delicious yellow flesh that's both savory and sweet. The flesh is high in sugar but sometimes mealy, which means it's best pureed (as a pie filling) or mashed.

So that is going to wrap this up with this special food squash & saffron risotto recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!