Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, squash & saffron risotto. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Squash & Saffron Risotto is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Squash & Saffron Risotto is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have squash & saffron risotto using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash & Saffron Risotto:
- Make ready 200 g risotto rice
- Make ready 1 pint veg stock
- Make ready 200 mls white wine
- Prepare Lrg pinch saffron
- Take 1 red onion
- Take 1 cup finely diced butternut squash
- Take 2 cloves garlic, crushed
- Make ready 2 tomatoes, diced
- Get 1/2 lemon, zest and juice
- Make ready 200 mls 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.
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