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Squash & Saffron Risotto

Before you jump to Squash & Saffron Risotto recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let's go back to squash & saffron risotto recipe. You can have squash & saffron risotto using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Squash & Saffron Risotto:

Take 200 g of risotto rice.
You need 1 pint of veg stock.
Prepare 200 mls of white wine.
Get of Lrg pinch saffron.
Prepare 1 of red onion.
Provide 1 cup of finely diced butternut squash.
Take 2 cloves of garlic, crushed.
Provide 2 of tomatoes, diced.
Take 1/2 of lemon, zest and juice.
Get 200 mls of soy milk.
You need of Smoked paprika, salt and white pepper to finish.

Instructions to make Squash & Saffron Risotto:

Half an hour before you start cooking, make up a pint of veg stock, add the saffron strands, lemon zest and wine and let it sit. Prep your veg..
Sweat off the onions and garlic in a really generous glut of olive oil..
When translucent in colour, stir in the diced squash and rice. Stir well to coat the rice grains in oil. Add in the tomatoes..
Then start adding in your stock a ladleful at a time, stirring regularly. Keep adding liquid as it’s absorbed until the stock/wine mix is all gone and the squash is tender..
Stir in the soy milk. At this stage add more hot water if the risotto is too thick..
Season generously with salt and white pepper, then stir in the fresh lemon juice, and serve sprinkled with smoked paprika..

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