Episode #207 - Artichokes and Butternut Squash Risotto
It can be intimidating from the very beginning, when it's time to select your rice at your local grocery store...
Bu at the end, once you get it going into the pan, well...truly,
it's only about stirring, adding the ingredients and stirring again, until it's ready.
Indeed the final 5
cooking minutes are crucial for any risotto; if you
have too much broth in it, the risk is to serve rice
soup for dinner, if the rice still requires some
cooking, make sure you add very little broth at the
end. Achieving the balance between the cooking rice
and the broth that needs to go in it, is the only
real challenge.
We have gotten a bunch of feedbacks about our Risotto
with Sausage and Asparagus, and everybody agrees that
risotto, after all, was a very easy dish to
cook...enjoy!!!
Artichoke and
Butternut Squash Risotto
Serves: 4-6
Prep Time: 15-20 minutes
Cooking Time: 40-50 minutes
Ingredients.
3 Tablespoons of butter (olive oil works as well)
1 ½ Cups of Butternut Squash, chopped
2 Artichokes
6 Cups of Vegetable Stock
2 Cups of Risotto Rice
1 Handful of freshly chopped Parsley
Salt and Pepper
Freshly grated Parmesan Cheese, to serve.
Break off the Artichoke
stems and discard the outer coarse leaves of the
chokes, then cut into thin wedges.
Bring your Vegetable Stock to a boil.