Wednesday, April 25, 2012

Squash Risotto

I have a slightly different take on my risotto.  I start with 2 tbsp melted butter in a pan.  Then add 1 cup arborio rice and 1/3 cup orzo pasta.  It will basically result in a high tech rice-a-roni.  The first step toasts the rice/pasta (not shown) In a separate pan you can sweat 1 chopped onion and a couple diced garlic cloves in some olive oil.  Then add the cooked onion to the toasted rice.  Now you are ready to start the risotto.

As shown below simmer 32 oz of low sodium chicken broth and some bay leaves. (remove the leaves at the end) Add 1 cup cooked and mashed squash to your risotto.  Then you can start to add your simmering broth.  One laddle full at a time until all of the broth is absorbed into your rice.  It will take 20-30 minutes of stirring.  Be sure to drink some wine while this process is going on.  That is a very important part!  When the rice is done you can stir in pepper to taste and as much butter and parm reggiano as you like.  I usually put in 1/4 cup of parm and 1-2 more tbsp of butter.  Risotto should taste rich!  

Then when you serve it you can add a little more parm and some toasted pecans.  Yum!


Shirley said...

Oh my goodness, this looks delicious, Sharon! And to toss on the extra toasted pecans..I must try this. Thanks for your kind visit recently! Love your blog header!!

Pat Tillett said...

The toasted pecans are a new twist. I'll try it!

Tweedles -- that's me said...

And the photos you take of food are awsome!
love tweedles