How to Prepare Appetizing Amaretto di Saronno rice with prawns and butternut squash

Amaretto di Saronno rice with prawns and butternut squash. This is a classic recipe, but if you want something special, you have to buy our Amaretti Chiostro di Saronno made with a secret and old recipe, which results in a unique product. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve to a crowd, and you can choose to serve it as a main course or a side dish.

The butternut squash has already been prepped for you, and not just into cubes, but into fun little crinkle cuts that become deliciously sweet and Look for baby broccoli or Broccolini, a package of pre-cubed butternut squash (or cut it yourself), and, if you can't find soy chorizo, tempeh or seitan would. Great butternut squash and earthy sage and thyme. I consistently have great results with perfectly cooked, creamy rice when baking in the oven This recipe was delicious! You can cook Amaretto di Saronno rice with prawns and butternut squash using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Amaretto di Saronno rice with prawns and butternut squash

1. Prepare 1 kg of arborio rice.
2. Prepare 200 g of prawns.
3. You need 200 g of butternut squash.
4. Prepare 100 ml of amaretto di Saronno.
5. It's 100 g of white onion.
6. Prepare of Chives.
7. It's 100 g of Amaretto biscuits.

Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Place squash cubes into a steamer basket in a saucepan.

Amaretto di Saronno rice with prawns and butternut squash step by step

1. Chopped the white onion finely. Soften in a pan with butter..
2. Add the risotto and toast for 2 minutes on a low heat. Next add the Amaretto and slowly simmer for around 5 minutes until evaporated..
3. Add the diced butternut squash and vegetable stock gradually..
4. Stir the risotto every few minutes until it becomes thick and creamy. Turn the heat to low..
5. In a different pan, sauté the prawns and season them with salt and pepper..
6. Add the prawns to the risotto and stir. Then leave it rest and thicken for a few minutes..
7. Serve the rice on a flat plate, sprinkle with chives and crushed Amaretto biscuits..
8. Takes around 40 minutes..

Add water, cover, and bring to a boil over medium-high heat. So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. This colorful butternut squash and rice recipe showcases the flavor of fall's harvest in an easy yet deeply satisfying vegetarian (and vegan) meal. The browned butter brings out the most amazing flavor in the butternut squash.