Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, squash risotto mantecato. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Squash risotto mantecato is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Squash risotto mantecato is something which I have loved my whole life. They are nice and they look wonderful.

Today I'm showing you how to make this amazing butternut squash risotto! If you want to find out how to make it, then keep on watching! Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring.

To begin with this recipe, we must prepare a few components. You can cook squash risotto mantecato using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Squash risotto mantecato:

1. Prepare 2 small squashes previously roasted for about 15 minutes to tenderise
2. Take 500 ml vegetable or chicken stock - you can add some saffron for a more intense colour
3. Make ready 80 g carnaroli rice
4. Take 1 shallot
5. Prepare 25 g butter
6. Prepare 1 celery stick
7. Get 50 g guanciale or pancetta
8. Take 1/2 tsp 'nduja - optional
9. Prepare salt and pepper
10. Make ready Grated parmesan to top

Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes". Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection?

Instructions to make Squash risotto mantecato:

1. Start by chopping the celery and the shallot very finely. In a frying pan, add the butter and let it melt. Add the shallot and the celery and let them soften being mindful not to burn them. They are usually ready when become translucent. Add this point add the guanciale or pancetta and stir fry.
2. Once this has flavoured the base of your dish, add the rice and toast. We are going to cook the risotto by absorption method, by adding the liquid little at the time until the rice is completely cooked.
3. During this time, cut the tops off from the squash and scoop the flesh out. Don't waste the seeds as these may be a great afternoon nibble.
4. Carry on with the cooking of the rice and add the squash just before the last liquid is added. Season with salt and pepper if necessary, this depends on the stock used. For a final touch, take off the heat and add some more butter and grated parmesan. For warmth I also added 1/2 tsp of 'nduja which is a very spicy Italian sausage meat originated from Calabria.

Risotto on its own is delicious enough: tender, delicious rice slow-cooked until the texture is creamy and perfect. But add in cooked butternut squash, in all its natural creaminess and perfection? Risotto is one of my favorite comfort foods. Sometimes it can be a little heavy though, even some vegan recipes which sometimes use cashew cream for that added creaminess. This Zucchini Squash Risotto is full of fresh veggies and loaded with lots of fresh herbs.

So that’s going to wrap this up for this exceptional food squash risotto mantecato recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!