Not quite Risotto
Adapted from Trisha Yearwood
In an oven tray you want to add 1 butternut or a quarter pumpkin cut into small cubes, drizzle with some oil, garlic flakes, salt and pepper and roast until done. You want that little bit of caramelization to happen.
To your pan add:
1 tblsp oil/ghee
1 tsp garlic
1 punnet of large sliced mushrooms
salt and pepper
(if you need spices you can add fresh green chilli but you don’t want to turn it into an indian curry risotto….just yet)
squeeze of half a lemon
handful of chopped spring onions
Saute the above.
Get 1 litre of chicken stock ready because you are going to use it soon. Add 1.5 cups of pasta rice but preferably actual risotto rice (check your local supermarket for Arborio rice, or use Tastic Rice)
Now add in a ladle full of stock water. It’s important to have a nice stock as this adds a depth of flavour to your dish.
Also you can add chicken at the mushroom step if you need meat in your dish. Add some extra green chilli, garlic and salt&pepper.
Now you have to be patient, you add a ladle or two full of stock and you stir it until absorbed and you keep doing this until the dish is cooked. You can taste it to check if it’s done.
Then stir in your roasted butternut, garnish with chopped chives or dill or anything you like (I can see you reaching for the dhania…lol, go for it)
Top with loads of grated parmesan and serve.
It was delicious! Bismillah