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Locro Risotto

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  • Prep 20 min
  • Total 60 min
  • Ingredients 14
  • Servings 4
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In Peru, locro is prepared with a giant type of squash called macre or loche, native to the colorful northern region of Lambayeque region. Of course, for this recipe you can use any squash available, just as long as it has an intense golden color and is semi-sweet. Like any other guiso or stew, it can be combined with risotto as a deliciosa way to combine two traditional ingredients within one dish. Since locro is typically served alongside white rice, this creates a natural fusion using Italian risotto for an even more appetizing and sabrosa combination. This is another wonderful result born from the fusion of European and Peruvian cooking. I invite you to give this dish a try and tell us what you think-we would love to know how this recipe works for you!
by Morena Cuadra
Updated Sep 28, 2015
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Ingredients

  • 1/4 cup vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 1 tablespoon yellow chile (ají) paste, optional
  • 1 1/2 cups Arborio rice
  • 1 lb. butternut squash, peeled and cubed
  • 1 medium-sized potato, peeled and cubed
  • 1/2 cup white wine
  • 6 cups vegetable broth, hot
  • 1/2 cup green peas
  • 1/2 cup heavy cream
  • 1/2 cup Feta cheese, cut into cubes
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro

Directions

  •  
    1
    Heat the vegetable oil in a large pot over medium heat and add the onion, garlic and yellow chile (ají) paste. Sauté until the ingredients turn transparent-like in color, and then stir in the rice. Cook for 5 minutes.
  •  
    2
    Incorporate the chopped butternut squash, potatoes and white wine. Let the mixture boil; when the wine has evaporated pour 2 cups of hot vegetable broth into the pot. Season with salt and pepper to taste.
  •  
    3
    Continue to simmer, stirring frequently. Every time the mixture reduces and becomes dry, add more vegetable broth. Repeat this process until the rice and vegetables are completely cooked. Mix the peas in last.
  •  
    4
    To finish, combine the heavy cream and chopped cheese with the cooked rice. Stir well until the mixture has an even consistency. Remove from heat and adjust the seasoning if necessary.
  •  
    5
    Sprinkle the chopped cilantro on top and serve while hot.

Expert Tips

  • tip 1
    When cooking, chicken broth can be substituted for vegetable broth if desired.
  • tip 2
    Try adding one cup of corn alongside the pumpkin and potatoes.
  • tip 3
    When you make locro at home, save the leftovers for preparing with risotto later. Cook the risotto normally, as the instructions indicate and when it reaches an 'al dente' consistency, add the remaining locro on top. It's buenísimo!
  • tip 4
    Potatoes pair well with risotto, but they can be omitted from the recipe, if you'd like.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • In Peru, locro is prepared with a giant type of squash called macre or loche, native to the colorful northern region of Lambayeque region. Of course, for this recipe you can use any squash available, just as long as it has an intense golden color and is semi-sweet. Like any other guiso or stew, it can be combined with risotto as a deliciosa way to combine two traditional ingredients within one dish. Since locro is typically served alongside white rice, this creates a natural fusion using Italian risotto for an even more appetizing and sabrosa combination. This is another wonderful result born from the fusion of European and Peruvian cooking. I invite you to give this dish a try and tell us what you think-we would love to know how this recipe works for you!
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