date: 2020-10-13T03:53:40.991Z image: https://img-global.cpcdn.com/recipes/2139fd8d7a3463a0/751x532cq70/butternut-squash-risotto-with-crispy-coppa-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2139fd8d7a3463a0/751x532cq70/butternut-squash-risotto-with-crispy-coppa-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2139fd8d7a3463a0/751x532cq70/butternut-squash-risotto-with-crispy-coppa-recipe-main-photo.jpg author: Andrew Bailey ratingvalue: 4 reviewcount: 22470 recipeingredient: - "2 shallots" - " Butter" - " Oil" - "80 gperson of carnaroli or arborio rice" - "2/3 vegetables stock cubes" - "1 handful parmigiano" - "1 butternut squash" - " Coppa or pancetta" - "2 leaves sage" - "1/2 glass dry white wine" recipeinstructions: - "Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage" - "For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium" - "When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes" - "Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought." - "When you are close to cooking point add the butternut squash from to the pan and finish with the broth" - "Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes" - "Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration" categories: - Recipe tags: - butternut - squash - risotto katakunci: butternut squash risotto nutrition: 188 calories recipecuisine: American preptime: "PT40M" cooktime: "PT49M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, butternut squash risotto with crispy coppa. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. A quick and easy Scallops, Crispy Coppa & Butternut Squash Risotto recipe, from our authentic Italian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. This fall-ified version—with butternut squash and a crispy leek topping—takes it to a whole other level. Risotto is the ultimate comfort food, even when unadorned. Butternut squash risotto with crispy coppa is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Butternut squash risotto with crispy coppa is something that I have loved my entire life. They're fine and they look fantastic. To begin with this recipe, we must prepare a few components. You can have butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you cook it. ##### The ingredients needed to make Butternut squash risotto with crispy coppa: 1. Prepare 2 shallots 1. Take Butter 1. Prepare Oil 1. Get 80 g/person of carnaroli or arborio rice 1. Get 2/3 vegetables stock cubes 1. Prepare 1 handful parmigiano 1. Get 1 butternut squash 1. Prepare Coppa or pancetta 1. Get 2 leaves sage 1. Make ready 1/2 glass dry white wine Creamy squash risotto goes so well with the crispy sage and pancetta, which adds lovely saltiness to this dish. Top tip for making Butternut squash risotto with crispy sage and pancetta. If you have any left over, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve. There is no risotto rice in this gluten free, low carb risotto, the butternut squash is transformed into a risotto rice, stirred in with broth and Parmesan for a savory and creamy dish, topped with crispy salmon broiled in the oven with simple herbs. ##### Steps to make Butternut squash risotto with crispy coppa: 1. Start by preparing the vegetable broth with the vegetable stock on the side. Start with 1l of broth although it’s not an exact science as it depends on the rice that you are using. Cute the butternut squash in small pieces and cook them in a pan with butter and sage 1. For the risotto you will need to be in the kitchen present the whole time so make sure that you can be there. Start by melting on low heat butter and some oil in a pan covering most of the pan surface. Add onions and cook on low heat. I add a bit of salt to make the onion sweat. When it turns to golden (not brown) add the rice and steer gently and increase the heat to low/medium 1. When the rice seems to stick add the wine and continue to stir it gently until all the wine has evaporated. It will take a few minutes 1. Now start to add the stock to the rice. You can start with a couple of ladle but you will need to add less at the time as time goes by. Keep the process going by adding a ladle of broth and gently stir the rice until the liquid is disappearing and add some more. Rice tends to take around 20 min to cook although check the one you bought. 1. When you are close to cooking point add the butternut squash from to the pan and finish with the broth 1. Now what makes the ‘creamy’ part of the risotto is not cream is broth mixed with Parmesan and butter. So when your rice is ready (keep it on the al dente side) your rice should still have some liquid in it and that’s when you turn off the heat add butter and Parmesan and cover with a lid. Leave it for a couple of minutes 1. Remove the lid, stir gently and serve. You can use pancetta that you have fried in a pan until crispy on the side, coppa or also walnuts on top for decoration If you have any left over, cool it before refrigerating and the next day, fry in a little oil until piping hot and serve. There is no risotto rice in this gluten free, low carb risotto, the butternut squash is transformed into a risotto rice, stirred in with broth and Parmesan for a savory and creamy dish, topped with crispy salmon broiled in the oven with simple herbs. To make the butternut squash puree, cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Stir in the butternut squash puree, broth, thyme and half of the pears. This creamy rice is the essence of fall. So that's going to wrap this up for this special food butternut squash risotto with crispy coppa recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. 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