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Fall Risotto With Crispy Shallots

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Fall Risotto With Crispy Shallots Fall Risotto With Crispy Shallots

Fall Risotto With Crispy Shallots






We don’t always think of risotto as a Thanksgiving essential, and we should!! You can infuse so many flavors in to traditional risotto, and you can make a whole bunch all at one time…perfect for feeding a big table of family and friends! I made mine with butternut squash, but you could do this with mushrooms, greens, assorted veggies or anything your little heart desires.
Risotto seems like such a task sometimes, but truthfully, it’s not so bad! Just a bit of patience…and the pay off really is worth it!
I have one rule with risotto. You must use a drinkable wine. A nice wine that you enjoy, not a junky wine or a cooking wine. Why, you ask" Because when I make risotto I like to open up that bottle of white wine, pour myself a glass, get some good music on in the kitchen and get to work! I highly suggest you do the same. INGREDIENTS
3 tablespoons Butter
Olive oil (for roasting & a bit for risotto)
1 medium yellow onion, finely chopped

1-2 cups of cubed butternut squash (1/4 ” pieces)

1 cup Arborio rice (risotto rice)

1/2 cup dry white wine

3 1/2 cups low-sodium chicken broth, plus more if needed

1/2 cup grated Parmesan

Fresh Sage (1-2 leaves)
DIRECTIONS
For The Roasted Butternut Squash:
Preheat oven to 400 degrees
Scatter 1/4 inch cubes of butternut squash across baking dish, drizzle with olive oil & a pinch of sea salt. Bake 20 minutes or until soft.
 
For Risotto:
Melt 2 tablespoons of the butter & 1 tbsp of olive o...
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Fall Risotto With Crispy Shallots Fall Risotto With Crispy Shallots

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Fuente de la noticia: realgirlskitchen
Fecha de publicacin: 13-11-2015 21:37
visto: 17

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