Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, squash & saffron risotto. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Squash & Saffron Risotto is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Squash & Saffron Risotto is something which I’ve loved my entire life.
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To begin with this recipe, we must first prepare a few components. You can cook squash & saffron risotto using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Squash & Saffron Risotto:
- Take 200 g risotto rice
- Get 1 pint veg stock
- Get 200 mls white wine
- Prepare Lrg pinch saffron
- Get 1 red onion
- Prepare 1 cup finely diced butternut squash
- Take 2 cloves garlic, crushed
- Make ready 2 tomatoes, diced
- Take 1/2 lemon, zest and juice
- Take 200 mls soy milk
- Prepare Smoked paprika, salt and white pepper to finish
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Instructions 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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