Ingrédients Risotto
• 1 white onion, finely chopped
• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium-sized butternut squash (about 700 g), diced
• 2 garlic cloves, finely minced
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 cup (200 g) arborio rice
• 4 cups (1 L) hot chicken broth (preferably homemade)
• 1 cup freshly grated parmesan
• Salt and pepper, to taste
Ingrédients Gremolata
• 1 bunch fresh parsley, finely chopped
• Zest of one lemon and juice of half a lemon
• 1 garlic clove, grated
• 1/4 cup olive oil
• Salt and pepper, to taste
• Optional: a pinch of cayenne pepper for a bit of heat
Risotto:
In a large pan, heat the butter and olive oil over medium-low heat. Add the chopped onion and sauté gently until translucent, without browning. Add the diced butternut squash and cook for a few minutes, until the squash starts to soften.
Stir in the minced garlic, thyme, and rosemary, and continue cooking, being careful not to let the garlic brown. Add the arborio rice and stir for a few minutes until it becomes slightly translucent.
Begin adding the hot chicken broth, one ladle at a time, stirring constantly. Let the rice absorb the broth before adding the next ladle. Continue this process until the rice is tender but still slightly al dente, about 18 to 20 minutes. At the end of cooking, stir in the grated parmesan to achieve a creamy texture. Season with salt and pepper to taste.
Gremolata:
In a small bowl, mix the chopped parsley, lemon zest, lemon juice, grated garlic, and olive oil. Add salt, pepper, and a pinch of cayenne pepper if you want some heat. Mix well.
Serving:
Serve the hot risotto in individual bowls. Top each portion with a spoonful of gremolata for added freshness. Drizzle with a bit of olive oil, sprinkle with extra parmesan if desired, and adjust with salt and pepper.
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