Here is a simple recipe, improvised with ingredients I had on hand from Boston Organics.
This is a standard butternut squash risotto; however I decided at the very last minute to add lemon. The mix of flavors was delicious. If you don’t like lemon as much as I do, you can simply ignore that part of the recipe – I think it will be just as tasty.
The risotto ingredients (for two people and maybe tomorrow’s lunch)
- 1 tbs of butter, 1 tbs of oil
- 1/2 cup of arborio rice
- +/- 3 cups of warm chicken bouillon
- 1/2 cup of white wine
- 1/2 onion, diced
- 1 clove of garlic, chopped
- 1 1/2 cup of butternut squash, diced
- Some basil, chopped
- 1/4 cup of parmesan cheese
- 1/2 lemon (or less), juiced
- In a large sauce pan, sauté the onion in melted butter and oil for at least 2 minutes.
- Add the squash, sauté for 3 minutes.
- Add the garlic, sauté for 1 minute.
- Add the rice, sauté until it is translucent (2 or 3 minutes).
- Add the wine and cook until fully evaporated.
- Add the bouillon, one ladle at a time and stir frequently. Wait until the bouillon is fully evaporated before adding more.
- When the rice is al-dente, and the bouillon almost gone, add lemon juice, basil and parmesan.
Voilà! This very easy recipe can be served with panko crusted shrimp (as seen on the photo).