I think I've said this before, but Will and I love risottos. The only problem we have with them is, they can be really fatty. This dish solves the problem and, better yet, it can easily be made vegetarian and vegan with one simple change.
First, take two cups of cubed butternut squash and combine it with two and a half cups of water. Bring this mixture to a boil, lower the temperature and let it simmer for five minutes, then take it off the heat and let it stand for five minutes. Using an immersion blender or food processor, blend this mixture until smooth.
Add three and a half cups of chicken or vegetable stock to your squash mixture; bring it to a simmer, then lower the heat to low. Set aside a quarter cup of the mixture. Heat a pan and add a Tablespoon of vegetable oil.
Add two cups arborio rice to the pan with the heated oil and toss, stirring constantly until the rice is coated. Add one cup of butternut squash, two and a half cups of the squash mixture, and an eighth of a teaspoon of salt. Once the rice has just about soaked up all the stock, stirring constantly, add the remainder of the squash mixture, one cup at a time, until the rice has soaked it all up, stirring constantly. Once all the squash mixture is gone, stir in the final quarter cup of the squash mixture and sprinkle ground time and adjust the seasoning as needed.
Will and I loved this very much. We did end up with a lot of leftover squash, though, since butternut squash are huge, so I will be making a butternut squash and apple soup later this week. As I said before, this can easily be made vegetarian and vegan by simply using vegetable stock instead of chicken.
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