jeudi 29 novembre 2012

Butternut squash, lemon and basil risotto


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

  1. In a large sauce pan, sauté the onion in melted butter and oil for at least 2 minutes.
  2. Add the squash, sauté for 3 minutes.
  3. Add the garlic, sauté for 1 minute.
  4. Add the rice, sauté until it is translucent (2 or 3 minutes).
  5. Add the wine and cook until fully evaporated.
  6. Add the bouillon, one ladle at a time and stir frequently. Wait until the bouillon is fully evaporated before adding more.
  7. 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).  

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