Hi everyone last night my dinner was so delish you must make it!! This will make dinner for 1 with left overs, dinner for 2 or side dish for 4!!! Here are all your ingredients….
Butternut squash, 1/2 cup white wine, 3 tablespoons butter, 1 cup Ariboro rice, 4 cups chicken broth, 1 onion and Parmesan cheese!
I had a yummy salad with sun dried tomato’s to go along with this rich main dish!
Start by cubing about 1-2cups of squash (however much you desire) this is how to work with this crazy veggie….peel the Rhine with a knife, then half and half (long ways) and cube.
This next part will take around 20min and you will need to give it alot of love, Risotto is a very slow process that requires constant attention. When you stir the rice that is what breaks down the starch and allows it to absorb the broth and get creamy! 1 ladle at a time pour in the broth, stir and allow the rice to absorb then repeat until your rice is firm yet soft! TIP!! Don’t ever let the rice get dry when you notice the broth is almost absorbed, add another ladle.
And then WHAM, you have one of my favorite side dishes turned into a yummy main dish. Make sure you get low-sodium chicken broth (makes this healthier) and do not salt this dish, trust me you do not need it! Risotto takes time and love and it took me several times to perfect this and for me to know exactly what and how to make….so don’t worry if your first time is not perfect!