Vegetable Risotto Recipe
butternut squash, baby kale, dried cranberry, toasted hazelnut, grana padano, lemon crema
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Ingredients
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Vegetables and Greens
Grains
Nuts and Fruits
Dairy
Condiments
Aromatics
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring 4 cups of vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and 3 minced garlic cloves. Sauté until the shallots are translucent, about 3-4 minutes.
- 3
Cook Butternut Squash
Add 2 cups of diced butternut squash to the skillet. Cook for about 5-7 minutes until slightly softened.
Cooking the Risotto
- 4
Add Arborio Rice
Stir in 1 cup of Arborio rice and cook for 1-2 minutes, stirring frequently until the rice is coated and slightly translucent.
- 5
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente.
Finishing Touches
- 6
Add Baby Kale and Cranberries
In the last 5 minutes of cooking, stir in 2 cups of baby kale and 1 cup of dried cranberries.
- 7
Incorporate Grana Padano
Once the risotto is creamy and the rice is cooked, stir in 1 cup of grated Grana Padano cheese. Season with salt and black pepper to taste.
- 8
Serve with Hazelnuts and Lemon Crema
Plate the risotto and garnish with 1 cup of chopped toasted hazelnuts. Drizzle with 0.5 cups of lemon crema before serving.
