Coming home and the food is ready..
Today reached home a little later than my usual time from work, not late though. The aroma of Risotto and roasted butternut squash was immensely everywhere in the whole house. Upon arrival I was surprised what have been cooking in the house. Today my husband decided to surprise me with his specialty. He loves to cook risotto and for this dish I have always been a watcher and indeed risotto has always been a treat for me.
I love it when he makes risotto from the scratch and serve it in his own style. Definitely see his passion for risotto. This dish is very special for me when it is cooked by my lovely husband 🙂
Generally we have risotto season in our house, it may sound unusual, but hey..why not. Every house has some or the other thing which makes them special and different. Coming back to the season, here in summer time in DK we spend a lot of time in our garden and do BBQ. There risotto is served with some grilled food on the side. Today it was quite different, not summer yet still in spring season, he decided to make risotto and he chose butternut squash, let me share something here. I had bought butternut squash to make something else whereas it was used today by my husband to make risotto, not a bad choice dude..yummy!
The consistency was just perfect, thick and creamy. Have one word for the taste – wow!! This was just perfect for me, I was hungry when came back home from work .It was a delicious dish which was enjoyed by the whole family.
Loved the dish, loved the time spent together with the family. Everything was just perfect!
Life is busy and we are getting older every day. We must value the time and appreciate the people who make us feel special. Time and age never wait for anybody.
This post was special and I dedicate this to my dear loving awesome husband..
Let’s take you through my husband’s recipe below 🙂
- For Riscotto :-
- 2 Tablespoon Oil + butter
- 2 Big white onions- Chopped
- 2 Cloves garlic
- 250 gm Arborio rice - unwashed
- 1½ liters vegetable stock 1½ boiled water with 3 vegetable stock cubes
- Parsley – handful
- Cheese – Parmesan – per taste
- 25 gm butter
- Baked butternut squash –
- 1 big butternut squash – peeled and diced
- 2 Cloves -Crushed oil
- 2 Tablespoon- Cooking oil
- Black pepper and sea salt per taste
- Thyme – 1 teaspoon
- 200 degree – Roast 40 minutes
Roast Butternut squash - Mix all the ingredients and roast it for 40 minutes on a tray.
In a deep pan, add oil+onion+garlic cook it.
Now add unwashed Arborio rice ( any high starch rice will also do) , toast it for 2 minutes. Pour 1 Ladle of veg stock, keep mixing it till the stock gets absorbed on a medium flame. Add 2nd ladle of veg stock and follow the same process and make sure the rice gets cooked.
Make sure to add 1 ladle at a time. Once the rice is cooked put butter and grated parmesan & parsley.
Serve it hot - Favorite plate + risotto + roasted butternut squash on top and parsley + cheese and serve steaming hot 🙂
If you like, mash the roasted butter squash( not fully) and mix it. We wanted to have some texture in risotto so we preferred not mashing it.
You could add more butter and cheese while serving- personal choice!