Squash Risotto

• 1 cup rice (I used a mix of brown rices, but you may use regular arborio rice.)
• 1 medium carrot
• 1 medium red pepper
• 1 cup butternut squash
• 1 medium zuchini
• 3 strips of prosciutto (or bacon)
• 1 twig rosemary
• 2 garlic cloves
• 2 -4 cups of stock (or water)
• 2 tbsp olive oil
• 1/3 cup dry white wine
• 1/2 -1 cup of grated parmesan cheese

1. Heat the oil in medium heat.
2. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices.
3. I prefer to cook them until crispy.
4. When done just remove everything.
5. Use the prosciutto later for garnish.
6. Discard the rosemary and garlic.
7. In the meantime prepare the veggies.
8. Dice the pepper and grate the rest.
9. Once you have removed the prosciutto slices add the pepper and carrot.
10. Saute for about 5 mins.
11. Then add the rice and stir it for a couple of minutes.
12. Next add the squash and zuchini.
13. I prefer to add them after the rice as it will soak the water released by them.
14. Add freshly ground pepper.
15. Then add the wine and let it evaporate.
16. When you don't smell the alcohol any more add 2 cups of stock.
17. Add the salt.
18. Let it simmer for 15-20 minutes.
19. Once most of the stock has been soaked check if the rice has cooked.
20. Brown rice takes longer to cook and needs more stock/ water.
21. If needed add more stock, until it has thickened.
22. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more.
23. When cooked place desired amount on a plate.
24. Garnish with the prosciutto and optional scallion and parsley.
25. Enjoy!

rice, carrot, red pepper, butternut squash, zuchini, bacon, rosemary, garlic, olive oil, white wine, parmesan cheese

Taken from cookpad.com/us/recipes/368019-squash-risotto (may not work)