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!