This recipe is very close to my heart: I cooked it the first time many years ago and was amazed how simple and fast it is done. Once made, you won't forget it due to its simplicity. It came always in handy, no matter if I wanted to join a quick pot-luck with friends in Canada or serve a nice dinner for Sophie having some easy transportable left-overs for next day's lunch.
As many recipes, I also adopted this one from Jamie Oliver, but I cut all the crap ;)
All you need is some squash (1 medium size butternut goes well and is not too big), which needs to cook cut-open in the oven or microwave until it is soft (microwave is fastest, maybe 20-30min). While it cooks, you can prepare 1 risotto base, preferably a bit on the dry site (before al dente). When the squash is soft enough, remove the hard skin and mix the pulp with the risotto. Re-heat everything, add salt, pepper, chili and cinnamon to taste and wait that the rice absorbs the remaining liquid - then add more water/bouillon until the rice is al dente (maybe a bit harder than expected, definitely not super soft!). Take the risotto off the heat and add 100g butter and a handful Parmesan cheese, and mix everything well.
This risotto goes well alone or as a side dish. The original recipe called for loads of "decorations", but only one I would mention here: crumbles of Amaretti - it is a bit out of the ordinary and gives the soft risotto some nice crunch. Enjoy!
As many recipes, I also adopted this one from Jamie Oliver, but I cut all the crap ;)
All you need is some squash (1 medium size butternut goes well and is not too big), which needs to cook cut-open in the oven or microwave until it is soft (microwave is fastest, maybe 20-30min). While it cooks, you can prepare 1 risotto base, preferably a bit on the dry site (before al dente). When the squash is soft enough, remove the hard skin and mix the pulp with the risotto. Re-heat everything, add salt, pepper, chili and cinnamon to taste and wait that the rice absorbs the remaining liquid - then add more water/bouillon until the rice is al dente (maybe a bit harder than expected, definitely not super soft!). Take the risotto off the heat and add 100g butter and a handful Parmesan cheese, and mix everything well.
This risotto goes well alone or as a side dish. The original recipe called for loads of "decorations", but only one I would mention here: crumbles of Amaretti - it is a bit out of the ordinary and gives the soft risotto some nice crunch. Enjoy!
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