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. This fall-ified version—with butternut squash and a crispy leek topping—takes it to a whole other level.

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

Ingredients of Butternut squash risotto with crispy coppa

You need 2 of shallots.
You need of Butter.
Prepare of Oil.
It's 80 of g/person of carnaroli or arborio rice.
Prepare 2/3 of vegetables stock cubes.
Prepare 1 handful of parmigiano.
You need 1 of butternut squash.
You need of Coppa or pancetta.
Prepare 2 leaves of sage.
It's 1/2 glass of 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.

Butternut squash risotto with crispy coppa step by step

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.

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. Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes".