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Pasta, ris og pizza

Squashrisotto med parmaskinke

av Cecilie
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Squashrisotto med parmaskinke
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Det tar visst aldri slutt med risotto for meg. Fordi risen i seg selv er såpass nøytral i smaken, passer den sammen med utrolig mange smakskombinasjoner. Denne gangen har jeg laget en squashrisotto. Squash har jo også et forholdsvis lavmælt smaksbilde, så derfor sprøstekte jeg et par skiver parmaskinke og drysset over ved servering. Og det må jeg si ble en super kombo.

For å gjøre litt ekstra ut av squashen, bruker jeg den i tre forskjellige former i risottoen. Det meste av squashen rev jeg grovt på rivjernet, mens en liten del skar jeg i terninger. Det meste av den revne squashen fikk koke med risen de siste minuttene, mens noe ble tilsatt etter at den var ferdig kokt og var dermed nærmest rå. Squashterningene stekte jeg i pannen sammen med hakket hvitløk.

Squash inneholder veldig mye vann, så det er viktig å huske på å være forsiktig med å tilsette kraft/buljong etter at squashen er tilsatt, for den avgir mye væske. Jeg var litt vel raus med buljongen og måtte ta av litt fuktighet på slutten. Litt dumt, for det var jo faktisk mye smak i det jeg tok bort. Men det var jo tross alt squashrisotto og ikke squashsuppe jeg skulle lage.

 

Squashrisotto med parmaskinke

Squashrisotto med parmaskinke

Skriv ut
Antall personer: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredienser

  • 1 middels stor squash
  • 1 sjalottløk
  • 1 + 1 fedd hvitløk
  • olje til steking
  • 3 dl carnaroliris ell. arborioris
  • 1/2 dl hvitvin (evt. 1/2 del vann med 1 ts hvitvinseddik)
  • 5 dl kyllingbuljong/kraft
  • 70 gr fint revet parmesan
  • 50 gr smør
  • 4 skiver parmaskinke
  • persille til servering

Fremgangsmåte

  • Riv 2/3 av squashen grovt og sett til side.
  • Skjær resten av squashen i små terninger (0,5x0,5 cm).
  • Finhakk løk og hvitløk.
  • Varm litt olje i en stekepanne og stek squashterningene sammen med halvparten av hvitløken til squashen har fått fin farge. Legg over på et litt kjøkkenpapir slik at squashen kan renne av seg.
  • Varm litt olje i en gryte og fres løk og resten av hvitløken på middels varme til den har blitt blank og myk. Tilsett risen og fortsett å frese mens du rører til risen også har blitt litt blank.
  • Varm opp kyllingbuljongen i en gryte og hold den varm.
  • Ha oppi hvitvinen og rør til nesten all hvitvinen har fordampet.
  • Tilsett litt av kyllingbuljongen og la det småsyde under omrøring til nesten alt er kokt inn. Tilsett da mer varm kyllingbuljong. Fortsett sånn i 10 minutter.
  • Tilsett 3/4 av den revne squashen. Vent med å tilsette mer buljong til du ser hvor mye væske squashen slipper.
  • Risottoen er ferdig kokt etter ca. 15-17 minutter. Da er det en liten fast kjerne igjen i risen. Trekk den av varmen og tilsett parmesanosten og resten av squashen.
  • Rør inn smøret.
  • Legg på lokket og la risottoen stå et par minutter.
  • I mens kan du skjære parmaskinken i små biter og steke til den blir sprø.

Server straks med squashterningene, parmaskinken og persille drysset over. Vel bekomme.

Tips

Ønsker du å lage en vegetarisk variant, kan du fint bruke grønnsakskraft/buljong i stedet for kyllingkraft.

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