Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, squash risotto mantecato. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Squash risotto mantecato is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Squash risotto mantecato is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have squash risotto mantecato using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Squash risotto mantecato:

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

Steps 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 confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!