So
I am going to keep this quite simple.
First, risotto is made with Arborio rice. If you shop at Publix, they carry this rice and it comes in a red/green/clear bag.
Follow the risotto instructions on the bag. Easy peasy.
(most risottos tell you to use “warm” chicken stock. I never do that. I just use room temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)
Ingredients:
1 bag arborio rice
1 onion
fresh garlic
white wine of your choice
32 oz box, chicken stock
unsalted butter
fresh Parmesan cheese
olive oil
1 butternut squash
1 4oz log goat cheese
1 handful fresh basil leaves, confettied
First,
risotto is made with Arborio rice. If you shop at Publix, they carry this rice
and it comes in a red/green/clear bag.
Follow
the risotto instructions on the bag. Easy peasy.
(most
risottos tell you to use “warm” chicken stock. I never do that. I just use room
temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)
If
you want to make it butternut squash/goat cheese/basil……before starting
risotto, start cooking squash. Squash and risotto take same time to cook. You
can EVEN roast your squash ahead of time and let it chill in fridge.
·
Cut
butternut squash in half lengthwise, remove seeds and sprinkle with olive oil,
salt/pepper.
·
Place
on foil lined cookie sheet and bake @400 for about 30 minutes or until fork
tender.
·
Allow
it to cool, then cut out in small bite sizes.
·
(a
lot of people like to peel/dice their squash before baking, but I find it to be
quite difficult. Totally your call)
·
Once
risotto is finished cooking, stir in squash and one small log of goat cheese broken
into small pieces.
·
Top
with fresh basil when serving! J
