Last week I had one of those afternoons where I was craving some comfort food but didn’t have much in the house. I opened up the pantry, saw some Arborio rice and inspiration struck! Butternut risotto.
It’s a great warming dish on a cold day and while it is labour intensive, it doesn’t take long to make a great risotto. If you have a child who loves to help cook, get them to do the stirring.
Here’s how Lexi and I made ours:
2 cups Arborio rice
2 Tbs butter
1/2 onion, finely chopped
6 cups stock (we used some of my homemade chicken stock)
half a roasted butternut, pureed
1 cup parmesan, grated
Sautee your onion and rice in the butter until the onion is translucent and the rice is nicely coated (approximately 5 minutes).
Gradually add the stock 1 cup at a time, stirring until it is fully absorbed before adding the next cup.
Once the stock is absorbed stir in the butternut and parmesan.