Recipe: Appetizing Squash Risotto

Squash Risotto.

You can have Squash Risotto using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Squash Risotto

1. Prepare of rice (I used a mix of brown rices, but you may use regular arborio rice.).
2. It's of medium carrot.
3. You need of medium red pepper.
4. You need of butternut squash.
5. It's of medium zuchini.
6. It's of strips of prosciutto (or bacon).
7. You need of twig rosemary.
8. It's of garlic cloves.
9. You need of -4 cups of stock (or water).
10. You need of olive oil.
11. You need of salt and pepper.
12. You need of dry white wine.
13. It's of -1 cup of grated parmesan cheese.

Squash Risotto instructions

1. Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic..
2. In the meantime prepare the veggies. Dice the pepper and grate the rest..
3. Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins..
4. Then add the rice and stir it for a couple of minutes..
5. Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them..
6. Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes..
7. Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more..
8. When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!.