Risotto, Easier Than You Think

Often people tell me that risotto is one of those things they order at a restaurant, because it’s just too hard to make. I’m here to tell you that risotto is amazingly easy to make, it’s exceptionally versatile (my sister has been known to make a champagne lobster risotto) and while it does take some dedicated stirring time, it’s always worth it (and then you can control what goes in it!)

So while I was going to blog about a dessert tonight, two things happened…I didn’t feel like baking the lemon glaze cake I had planned (sorry…I’ll do it soon…promise) and I made risotto.

I usually make some type of vegetable plus x risotto, and today was no different. I made a butternut squash, shrimp and spinach risotto. Here’s what you’ll need (remember, you can add pretty much anything);

2 cups arborio rice

3 tbl olive oil

A good glug of crisp white wine

1/2 stick of butter

4-6 cups of chicken stock

1 cup frozen shrimp, thawed

1 cup frozen butternut squash

2 cups fresh spinach

1 tea pepper

1/4 cup grated Parmesan cheese

Here’s what you’ll need to do;

Add olive oil to pan that is on medium heat. Add rice and stir to coat with oil. Add wine and stir slowly until all liquid is almost incorporated. Add butter (This is a great time to have your child help, the pan is not too hot, Zara likes to stir and add things) and 1 cup of chicken stock and stir once again until it’s incorporated. This is what you need to do until rice is almost cooked through (about 30 minutes). Then add butternut squash and stir with some additional stock until squash is warmed through. Then add shrimp and do the same. When rice is no longer crunchy and barely al dente, add spinach until wilted. Take off heat and stir in cheese. I find that my child has never said no to this dish, it’s cheesy rice…and you can modify to make this without cheese or butter if needed. Want to know how? Ask me!

Plate in a bowl. The risotto should hold form in the bowl and just barely start to settle. Top with some lemon zest and some pepper. I find since you add chicken stock and cheese, there is no need for additional salt (it’s in the stock and cheese!)

Enjoy! (Not the best picture, I know…)


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One Response to Risotto, Easier Than You Think

  1. Melanie says:

    Risotto is wicked easy… You just have to have patience between broth dd-in

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