Recipe: Perfect Butternut squash risotto with crispy coppa

Butternut squash risotto with crispy coppa. 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. Kosher salt and freshly ground pepper.

Add water, cover, and bring to a boil over medium-high heat. 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. You can cook Butternut squash risotto with crispy coppa using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Butternut squash risotto with crispy coppa

1. Prepare 2 of shallots.
2. It's of Butter.
3. Prepare of Oil.
4. You need 80 of g/person of carnaroli or arborio rice.
5. It's 2/3 of vegetables stock cubes.
6. You need 1 handful of parmigiano.
7. Prepare 1 of butternut squash.
8. It's of Coppa or pancetta.
9. Prepare 2 leaves of sage.
10. Prepare 1/2 glass of dry white wine.

But recipe developer Erin McDowell just fall-ified the dish with butternut squash and a crispy leek topping, and now we. This cool-weather, wine-scented rice dish - studded with butternut squash and topped with crispy sage and Parmesan cheese - makes for a perfect and elegant. Creamy butternut squash risotto recipe, perfect for autumn. Arborio rice, slowly cooked in broth, with onion, butternut squash, white wine, butter, Parmesan The risotto is so simple, with arborio rice, squash, broth, onions, white wine, and Parmesan; it just takes a bit of attention (stirring) while the rice.

Butternut squash risotto with crispy coppa step by step

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.
2. 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.
3. 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.
4. 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..
5. When you are close to cooking point add the butternut squash from to the pan and finish with the broth.
6. 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.
7. 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.

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Where the recipe originated in Italy, the Italian pumpkin, zucca barucca, is used. But here in the States, I use butternut squash.