Recipe by Melina Moran
~this recipe can be gluten free, dairy free and vegan
Risotto is one of my household’s favourite dishes because of the bursting flavours and comfort of this warm hearty dish. It could be served as an appetizer or main course and appeals to a variety of taste buds and preferences.
Step 1. In a medium size quart pan, warm up the vegetable stock and add fresh herbs and half teaspoon of salt for flavour.
Step 2. Using a large pot (non-stick or enamel finish), sauté the garlic and onion in butter, over medium-high heat.
Step 3. Stir for a few minutes until they become translucent and the wonderful aromas start to develop, then add the arborio rice. While stirring, take a sip of the wine you poured into a glass at the start of this recipe 😊
Step 4. Combine so the rice is completely coated in the butter and mixed into the garlic and onions, and sauté until they turn light brown and begin toasting. Add a pinch of salt to begin layering of flavours.
Step 5. Now it’s time to add the wine and deglaze the pot, you will hear it sizzle and absorb into the rice quite quickly. I used Social White blend from Intrigue Wines but have also used Bling wine in a can from the View Winery and it works great too! Whatever you like, dry or sweet, you just need some type of white or rose to add a layer of flavour and deglaze the caramelization from the sautéing. This is also a good time to sip your own glass of wine.
Step 8. Once it’s to your preferred texture, you will turn the heat off and add the mashed butternut squash, chopped rosemary, tablespoon of butter and lemon juice. Combine and serve with a small sprig of rosemary on top. And a glass of wine if you still have some left 😊
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