Fall is the perfect time of year for butternut squash, garlic & shallot risotto. Often, I whip it this type of squash up into one of our favorite soups: butternut squash soup. But it's nice to have an all-in-one meal, too, such as the one here! Add in some delicious seasonal garlic and shallots with your squash and you have a tasty, rich meal. I recommend dicing the squash into small bite size pieces, so it cooks quickly, but doesn't end up mushy by the time the risotto rice has cooked. I also prefer to slice the garlic and shallots, so you get flavorful bites throughout. Enjoy!
Butternut Squash, Garlic & Shallot Risotto
In a large frying pan, cook for 1-2 minutes over medium heat:
2 Tbsp olive oil
1-2 shallots, sliced
5 garlic cloves, sliced
Add an cook 5-6 minutes:
1/2 butternut squash, peeled & diced into small pieces
Move vegetables to the edges of the pan, add and cook 1 minute in the center of the pan:
1 Tbsp olive oil
1 cup arborio risotto rice
Add the spices and the liquid slowly over 15-20 minutes of cooking, to allow the liquid time to be absorbed as it cooks, stirring occasionally, but not allowing the rice to stick to the bottom of the pan.
3 cups chicken broth OR 3 cups water + 3 tsp Asian Mushroom Seasoning OR GF chicken bouillon/paste
1/4 - 1/2 tsp ground nutmeg
pinch crushed rosemary
salt & pepper (start with 1/4-1/2 tsp of each and adjust at the end, if necessary)
Once all liquid has been absorbed, remove from heat and add:
1/4 - 1/2 cup parmesan romano or similar cheese.
Salt & Pepper, to taste. Serve and enjoy!
Delicious Butternut Squash, Garlic & Shallot Risotto, ready to eat!
Butternut Squash, Garlic & Shallot Risotto
In a large frying pan, cook for 1-2 minutes over medium heat:
2 Tbsp olive oil
1-2 shallots, sliced
5 garlic cloves, sliced
Add an cook 5-6 minutes:
1/2 butternut squash, peeled & diced into small pieces
Move vegetables to the edges of the pan, add and cook 1 minute in the center of the pan:
1 Tbsp olive oil
1 cup arborio risotto rice
Add the spices and the liquid slowly over 15-20 minutes of cooking, to allow the liquid time to be absorbed as it cooks, stirring occasionally, but not allowing the rice to stick to the bottom of the pan.
3 cups chicken broth OR 3 cups water + 3 tsp Asian Mushroom Seasoning OR GF chicken bouillon/paste
1/4 - 1/2 tsp ground nutmeg
pinch crushed rosemary
salt & pepper (start with 1/4-1/2 tsp of each and adjust at the end, if necessary)
Once all liquid has been absorbed, remove from heat and add:
1/4 - 1/2 cup parmesan romano or similar cheese.
Salt & Pepper, to taste. Serve and enjoy!
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