The good thing about Risotto recipes are that you can make your own variation very easily. You can change almost everything in the recipe (except for the risotto rice) to suit your taste (and budget). You can add or remove the wine, change the vegetables or play with the stock. The more times you will make this recipe, the better you will be at mastering it.
I don’t know why it got a reputation of a difficult recipe, the only thing difficult thing regarding making it, is to wait for it to be ready.
Butternut Squash and Zucchini Risotto:
2 tablespoons olive oil
1 clove garlic – crushed
1 small onion
1/2 butternut squash
1 cup risotto rice
at least 3 cups stock (can be real or made, vegetarian or chicken)
1/3 cup grated Parmesan cheese
Cut all the vegetables into small pieces (about 1/2 cm.). In a large pan, heat the olive oil to medium heat and add the onions, cook for 5 min. and add the garlic. When the onions are soft and almost transparent add the zucchini and butternut squash, cook for 10 min.
Add the risotto rice and start adding the stock, a little bit at a time. Let the rice absorb the stock before adding some more. Repeat until the rice is soft and has a creamy texture.
Sprinkle with Parmesan cheese and serve immediately.
- Replace some of the stock with white wine (if you do that, add the wine at the beginning and later add the stock.
- Add peas or green beans – It makes the risotto look more appealing (color contrast).
- Add 20 grams of butter at the end, it makes the risotto even more creamy.
- To save time, make the onions and risotto rice in one pan and the vegetables in another. It can cut down the time to make this dish to 1/2 a hour.