Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, squash & saffron risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Squash & Saffron Risotto is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Squash & Saffron Risotto is something that I have loved my entire life. They are fine and they look wonderful.
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 can achieve it.
The ingredients needed to make Squash & Saffron Risotto:
- Make ready 200 g risotto rice
- Prepare 1 pint veg stock
- Prepare 200 mls white wine
- Get Lrg pinch saffron
- Make ready 1 red onion
- Get 1 cup finely diced butternut squash
- Take 2 cloves garlic, crushed
- Take 2 tomatoes, diced
- Prepare 1/2 lemon, zest and juice
- Get 200 mls soy milk
- Take 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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