How To Make Risotto - Perfect Risotto Recipe #Risotto #MrMakeItHappen #Recipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Slice the ends off the butternut squash and cut it down the middle.

Spoon out the seeds from the butternut squash.

Coat the butternut squash with avocado oil or olive oil, and sprinkle with salt and pepper.

Line a baking sheet with parchment paper and place the squash flesh side down.

Bake in a 350 degree oven for about 20 to 30 minutes or until fork tender.

Shred about 1 cup of pecorino romano cheese or parmesan cheese.

Make your own stock using celery, onion, and any leftover vegetables, adding a few pinches of saffron.

Strain the stock after about an hour to keep it smooth.

In a large skillet, melt 2 tablespoons of butter and add 4 slices of thick cut diced bacon.

Cook the bacon until crispy, then add half a diced onion or shallot and reduce heat to medium low.

Add 1 tablespoon of garlic and cook until fragrant.

Deglaze the pan with a splash of dry white wine and let simmer for a couple of minutes.

Add the arborio rice and toast it for a couple of minutes before adding any liquid.

Add a ladle or two of the prepared chicken stock and scrape the bottom of the pot.

Continue to add stock every 1 to 2 minutes for about 20 minutes, stirring constantly until the rice is tender.

Once tender, add in the butternut squash puree and mix until well combined.

Stir in the shredded cheese until melted and creamy.

Add diced chives for flavor and color.

Season to taste with salt, black pepper, and a little cayenne pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens