Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

Very Decadent, Yet Very Easy Vegetable Risotto

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I love risotto. I think it’s really fun to make and almost a cathartic process with all the adding, mixing and stirring. It’s been a bit chilly in Boston (or at least I think so after coming from beautifully sunny weather on Sanibel Island), so this seemed like the perfect time to post Vegetable Risotto using zucchini, butternut squash and spinach. To stay in a true vegetarian nature, I used homemade vegetable stock, but have also used homemade chicken stock, which adds just as much flavor (see notes for how to). You’d never know cream or milk haven’t been added in. Mixing in freshly grated parmesan cheese still gives the risotto a decadent taste without being over-the-top and the butternut squash almost melts down to add a creamy texture to the risotto. Can I have seconds yet?

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Entrée, Gluten-Free, Italian, One Pot Dish, Seafood, Vegetarian

Ravenous for Winter Risotto

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Mmmm, this Butternut Squash Risotto with Parmesan, Peas & Shrimp is delicious. What a wonderful winter (and gluten-free) dish. While time-consuming to make, it’s really not all that difficult. This would be easy, yet an impressive dish to serve when entertaining. Risotto is also so easy to add a twist to make it your own. You can make it meatless, add chicken, kale, zucchini, lobster, pancetta, mushrooms, asparagus, broccoli, pumpkin, shaved Brussels sprouts . . .  and the list goes on. The key to making a good risotto is to add the broth hot so it takes less time to heat, to continue adding broth for the rice to absorb and to stir constantly. This makes the rice plump, decadent and a perfect dish.

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