Today I’m serving up my two top favorite risotto recipes. I hope your family loves them as much as mine does.

Butternut Squash Risotto

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 teaspoon dried sage
a pinch of dried chili peppers
3 cups butternut squash, peeled and diced
1 & 1/2 cups arborio rice
4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
1/2 cup Asiago cheese, shredded
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with sage and chili peppers. Stir in the cubed squash. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 1 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 1 cup of stock, cheese and parsley. Stir until everything is heated and the cheese has melted. Serve and enjoy!

Butternut squash risotto is great on its own or served as a side dish. Enjoy!

And now…saving the best for last!…my absolute favorite risotto recipe. Trust me, it’s delicious!

Shrimp Risotto with Spinach and Green Peas

1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 teaspoon lemon rind, finely grated
1/2 teaspoon salt
1& 1/2 cups arborio rice
3 & 1/2 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
3/4 pound cooked shrimp, shelled and deveined
2 cups fresh spinach leaves, chopped
1/2 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with lemon rind and salt. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 1 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 1/2 cup of stock, shrimp, spinach and green peas. Stir until everything is heated through.

Variation: Omit the frozen peas and replace with blanched sugar snap peas.

This one is great as a main dish. Serve with a salad and, if you choose, your favorite chilled white wine.

Most of all, enjoy!

Until next time,
Lee

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2 comments

Reply

How much do I love butternut squash? Yum! And then you've already got the wine opened, and maybe a bit of grilled shrimp on the side. Dinner is served! 🙂

Reply

Butternut squash is my favorite, too. The color, texture, flavor – perfect!

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