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Squash Risotto

HippyGourmet's picture
Ingredients
  Butternut squash 1 Medium
  Olive oil 1 Tablespoon
  Water 2 Cup (32 tbs), boiled (as required)
  Salt 1 Teaspoon (to taste)
  Honey wine 1⁄2 Cup (8 tbs) (as required)
  Onion 1 Medium, finely chopped
  Sea salt 1 Teaspoon (to taste)
  Thyme 2 Sprig, crushed (fresh)
  Short grain brown rice 2 Cup (32 tbs)
  Pumpkin seed 10 Medium (for garnish)
Directions

MAKING
1 In a pan, put the squash along with some salt and water.
2 Let cook on medium heat until the squash is soft.
3 In another pan, heat some olive oil.
4 Add in the onion and saute until translucent and coated with oil.
5 Sprinkle the onion with some sea salt and fresh thyme.
6 Stir well to mix the ingredients.
7 Add in the rice and stir well to coat it with oil.
8 Pour in the honey wine and continue to stir until all the wine is infused in the rice.
9 Cook the rice on low heat until all the wine is absorbed.
10 Add in a ladle full of boiling water to the rice at this point.
11 Add the cooked squash to the rice and mix gently to combine.

SERVING
12 Serve the risotto garnished with pumpkin seeds and sprinkled with some black pepper.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Squash
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2
Story
In this segment of the Hippy Gourmet, Bruce Brennan (aka The Hippy Gourmet) demonstrates the proper way to make a sweet and delicious Risotto (rice) with Coconut Milk and organic Golden Raisins. One word. Yum.
Are you in search of an easy to make risotto recipe that you can prepare at home? look no further. This video has just the perfect recipe that you will totally love. Do give this butternut squash risotto a try.

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