- Rice - 3 Cups, Arborio (or other Italian like Carnaroli)
- Butternut Squash - 1, cut in small cubes
- Vegetable broth - 4 cups
- Cumin - powder, 1/2 Tablespoons
- Turmeric - 1Tablespoon
- Smoked Paprika - 1 Teaspoon
- Onion - 1 large, chopped
- Garlic - 3 cloves, chopped
- Dry White wine - 1 Cup (ie: Sauvignon Blanc)
- Parmesan Cheese - whole, to grate as pleased
- Sage - fresh leaves, approx 10
- Extra Virgin Olive Oil - 3 Tablespoons
- Butter - unsalted, 2 Tablespoons
You can never go wrong with a Risotto either as a main dish or as a side one. I've been doing Risotto al funghi (Mushroom Risotto) since I can remember. A couple of years ago, I decided to experiment and stealing from here and there plus some experimentation got into this simple recipe.
- Prepare all ingredients (cut, slice, etc) as indicated on the list.
- Heat a clay pot, add the olive oil and butter. Blend them together.
- Add the onion and saute at medium heat until translucent. Add the garlic and let it cook for 2 minutes.
- Add the rice and let it cook until it crystallizes. You might need to use a wooden spoon to move it from time to time (carefully so as not to break the grains) to ensure all the grains crystallize equally.
- Add cumin, paprika and turmeric. Mix slowly for one minute.
- Add the wine and let it evaporate.
- Add pumpkin cubes (butternut squash) and mix. Add 1 Cup of broth. Gently stir with the wooden spoon to make sure it doesn't stick to the bottom. Risotto doesn't need stirring. So be gentle. Let the liquid cook the grains at its own time.
- Once the liquid is almost evaporated, add another cup of broth and repeat the process. You need to continue repeating this operation until the grain is cooked and you reached the desired consistency. This might take around 30 minutes. I love it al dente, that is has some texture when you bite it and is not all mushy because it's over cooked.
- One note about the liquid. The first cups will be absorbed faster than the rest, so when you continue to add broth do it slowly, you don't want to flood it 🙂 And, in case you run out of broth, you might finish it with warm water.
- Once the risotto is finished, serve it into a nice bowl and put the sage leaves and grate Parmesan cheese on top. As usual fresh grind black pepper will make its magic.
- Enjoy! If you like it, try it as a Farroto by replacing the rice with farro.
A simple risotto. Will get you out of trouble when lost in the kitchen. Every kitchen thief should learn this trick if you want to steal someone’s appreciation without much hassle.Add to Favourites