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This was a recipe I partnered with Italian chef, Marta in Sienna Italy to make. We both made Risotto via an Instagram Live video- this was mine, and she made an Artichoke Risotto which looked absolutely delicious. We all got to peak into her kitchen in Sienna, which felt so warm and homey.
Check her profile out on instagram @martascooking to find her recipe on her Artichoke Risotto post (and to see into her lovely kitchen). She talks about the cooking classes she runs (or ran) and now we are partnering to do more online recipe videos for all our viewers. We call it the "Simple Cooking Cooking Show". I think a fitting name, for the simple cooking we are all doing at this time.
Now, you may think Risotto may take some time and energy. You are partly correct, but let me tell you, stirring rice and cheese is a welcome activity in these times- staying in the house, trying to keep the mind off other things. So, I encourage you to give it a try and let your mind wonder to the depths of creamy rice and cheese rather than all the other bad stuff the news has to offer.
I'm happy to share this recipe with you. It warmed my home and fed my family. I hope it does the same for you, in the warmest way.
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The other top pick for rice is Arborio, which many of you are probably familiar with. Both these grains get super creamy as they cook because they have a high starch content.
But, don't fret if you don't have these Italian imports!
I used a Paella rice that worked lovely. I have also read that you can use sushi rice, and other short to medium grain rices. You may not have the Italian creamy-factor 100% but it will still taste wonderful. Just, don't use long-grain rice like Basmati or Jasmine because the risotto won't be creamy at all. (You can use these but it will be semi-traditional. Don't worry I won't tell anyone.)
Butternut Squash Risotto
Serves 3-4
Ingredients:
- 1 butternut squash, cubed & roasted (roast 400 F for 30 min)
- 3 T butter
- 1 T Extra virgin olive oil
- ½ onion, chopped
- 1 cup short to medium grain rice (don't use long-grain)
- 1 glass white wine (optional)
- 4 cups veg or chicken broth (simmer in separate pot) Parmesan cheese and peas to finish (optional)
.
Directions:
In a medium pot, sauté onions a couple minutes in butter and olive oil, until translucent. Use a wooden spoon if you have it, because it helps scrape the bottom of the pan from sticky bits.
Then, add rice and sauté until pearly white- another couple minutes. Add wine and reduce.
Then, add heated broth, 2 ladles at a time and stir. Use the wooden spoon to scrape the bottom if it starts to stick. Continue adding broth and stirring for 20-30 minutes. A ladel or two at a time. Add salt and pepper to taste.
When rice is done to your liking, add in roasted butternut squash, cheese and peas.
Sprinkle some chopped parsley on top if you have it and more extra virgin olive oil to make it shimmer and sparkle.Finito!
Let cool a bit before eating- risotto, like pizza is notorious for burning the inside of your mouth. Heats up wonderfully as leftovers.
If you are on Instagram, check out some Cooking Essentials videos there: @chefjoannas
Sprinkle some chopped parsley on top if you have it and more extra virgin olive oil to make it shimmer and sparkle.Finito!
Let cool a bit before eating- risotto, like pizza is notorious for burning the inside of your mouth. Heats up wonderfully as leftovers.
If you are on Instagram, check out some Cooking Essentials videos there: @chefjoannas
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