We are on somewhat of a risotto fix lately. That and the fact that I'm determined that we have meatless days at least twice a week.
Let me re-phrase that; I am trying to have meatless days at least twice a week. I don't always succeed on account that lunch boxes are stuffed with leftovers so I can't promise it will be meatless.
However, when I'm cooking dinner from scratch, it's easy and risotto is my go-to, no-brainer.
I've worked up some tricks that I think work as brilliant time saving strategies without compromising on flavor. For example, it's fantastic to have homemade chicken stock especially for a delicately flavored risotto such as this one. However, not always a weeknight reality. So simply by using good quality carton chicken stock and simmering for a bit with bunches of fresh herbs and veggies, I end up with a spruced up chicken stock that works brilliantly.
Here’s a lovely risotto that I'm making with about half of one butternut squash (or one small packet pre-cut pieces that I love to have handy in the refrigerator).
The risotto is simple and lovely dish with oven roasted butter nut squash, arborio rice (a must!) spruced up broth, onions, white wine, and of course shredded Parmigiano Reggiano.
It takes good quality ingredients, a bit of attention stirring away while the rice slowly absorbs the broth and the result is perfection.
A glass of vino and some great music goes a long way taking this dish from a chore to a delight!