Have you ever made risotto? It is marvelous, but be forewarned – it is time consuming and you’ll stand at the stove a lot. But it’s worth it. Just don’t schedule this for a night you are in a rush. I find it relaxing to make, because once the chopping is done, you just stand and stir every now and then. I like to multitask with a game on my iPod. 🙂
Serving suggestion: Serve with Baked Tofu with Sage & Thyme
- 1 lb of Squash, peeled and cut into 1/2 inch cubes
- 2 Tbsp Olive Oil
- 3 cups (approximately) vegetable broth
- 1 – 2 Leeks (just white and light green parts), washed after slicing lengthwise and sliced thinly; about 1 1/2 cups
- 1 cup Arborio Rice
- 1/4 cup White Wine
- 1 Tbsp Chopped Fresh or Dried Sage
Preheat oven to 400. Place squash on baking sheet and drizzle with half the olive oil and season lightly with pepper. Roast until fork tender and starting to brown, about 30 minutes.
In a medium saucepan, bring the vegetable broth to a boil and turn on very low to simmer and keep hot during the cooking process.
In a soup pot, heat the remaining olive oil over medium-low heat. Add the leeks and saute for about 10 minutes until soft. Add the rice and stir to coat. Add the wine and simmer until the liquid is absorbed, stirring frequently. Add 1/2 cup of hot broth, stir well, cover for a bit, and then stir again. Once broth is absorbed, repeat. Try to cover for about 2/3 of the time and stir for about 1/3 of the time. Keep adding broth in this manner until the rice is thoroughly cooked. If you run out of broth, add hot water.
Once the rice is fully cooked, add in the roasted squash and fresh sage. Mix well and serve hot.
Served with Baked Tofu with Sage & Thyme: