Tonight we had a big ole hunk of the zucca (squash) (picture of one of these a few blog posts ago). I roasted it and diced it and eventually added it to my simmering risotto. I don’t use a specific recipe but it’s quite simple. I sautéed a small onion in butter. After it was soft I added the rice and turned up the heat to toast it. Then I glugged in some white wine, maybe half a cup and cooked it until it was absorbed by the rice. Meanwhile I warmed my broth to hot. You can use any broth. Then I added the broth a cup at a time, simmering and stirring as it is absorbed and add more. Maybe halfway through I added the diced zucca and continued cooking, adding broth. Total time is around 25 minutes. The rice gets very creamy. At the end I add about half a cup of Parmesan or pecorino Romano cheese. It will thicken the liquid in the rice. But the final product should be pretty soupy. Served in bowls with more cheese. Yummy.

6 thoughts on “Risotto!

  1. Nancy Hampton Post author

    Yes, winter veggies are here. Cooking makes me happy…I’ll do more posts like this one 💕🙂

  2. Dave

    Nice to get a happy post during resurgence of Covid. Looks good. ’tis the season for squash, and risotto 😋😋

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