September 26, 2020

Risotto for the Seasons (Butternut squash, Spring Veggie, and Shrimp & Mushroom)

My go to Risotto recipe has always been Ina Garten’s Saffron Butternut Squash Risotto. It comes out perfect every time. We enjoy this when cooler weather sets in and butternut season is in it’s prime as well as throughout the winter months. We serve it with roast pork or chicken, or sometimes all by itself with toasted walnuts on top and a salad.

When spring vegetables are at their finest, we enjoy our Risotto with asparagus, peas, leeks, and chives. This fresh Risotto is perfect for Easter or other Spring celebrations!

Summer and early fall we grill most every night. Our go-to risotto recipe includes grilled shrimp atop a spinach, mushroom, shallot, and garlic risotto. So flavorful, and a complete meal in one bowl.

Risotto

This is a basic Risotto recipe. You can add an endless variety of vegetables, proteins, and cheeses to make it your own!

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Course Main Course, Side Dish

Cuisine Italian

Ingredients

2 tbsp olive oil
4 tbsp butter
6 cups stock vegetable, chicken, mushroom, seafood
2 ounces bacon or pancetta
½ cup minced onions or shallots can also use leeks and/or fennel
1½ cup arborio rice
½ cup white wine (optional)
½-1 cup grated cheese parmesean, asiago, romano, or a mix
2 cups sautéed, roasted, or steamed vegetables mushroom, butternut squash, asparagus, peas, leeks, spinach,
3 cloves minced garlic optional
¼-1 tbsp aromatics such as lemon zest, lemon juice, saffron, parsley, etc. optional – these are added just before serving to give it a special zip!
¼-⅓ cup mascarpone, ricotta, or goat cheese optional
kosher salt and fresh ground black pepper to taste
roasted shrimp, shredded chicken, or other protein optional – will make it a complete meal

Instructions

In a medium saucepan, heat the broth and keep warm
If roasting vegetables in the oven, heat to 400° and add chopped veggies to a sheetpan with olive oil, salt and pepper. Roast for 15-35 minutes depending on the vegetable and it's size.
In a large dutch oven, sauté pancetta/bacon (if using), onions/shallots/etc. in butter and oil until tender. Add garlic (if using) and cook 1 minute longer.
Add Arborio rice and sautée for a few minutes. Add wine (if using) and stir over medium low – medium heat until most of the wine is absorbed. Add saffron if using.
Add broth one – two ladle fulls at a time until it is absorbed. Stir as needed. Once most of the liquid is gone, add another 1-2 ladles of broth. Keep an eye on things and add more broth until rice is just tender. This process takes about 25-30 minutes. If is seems to be absorbing too quickly, turn down your heat.
Once risotto is mostly cooked through, add roasted veggies, cheese, any additional aromatics, and salt and pepper to taste. Stir, Serve hot with a protein if desired.