Eat Like a Rabbit

Paul said this was the best risotto he ever had. He actually isn't much of a fan of risotto, but quite enjoyed this. I think this is my second favorite risotto ever; my favorite being in a quaint spot in Italy many years ago. You just can't beat the surroundings! But for home products, this is the best and most successful. And I have experimented a few times, which goes to prove not everyone becomes a cook overnight.

The recipes I checked out had many different seasonings to add. I passed on those. Aside from the long cook time, this is very easy.

I simply sauteed a small onion and a clove or two of garlic in a large skillet with a touch of oil to prevent burning. Meanwhile, the squash microwaved to soften it for mashing; 1-2 cups is recommended. I poured two cups risotto kernels into the skillet and browned them slightly. (This was a new step for me.) Next came the mashed butternut squash.

While the onion was cooking, I created a vegetarian chicken broth with 2 tablespoons McKay's Chicken Seasoning in 4-5 cups water. I also like to add 1 tablespoon onion powder and a teaspoon paprika. The broth is the last thing to get added to the pot and goes in slowly. Just a half to one cup should be poured in at a time in order to let the risotto soak up the flavors. (While in the locker room at the gym today, I heard that the more broth that gets poured into the skillet at one time, the more likely the flavors are to escape with the water as steam.)

Sadly, this dish took a full hour to prepare. The squash takes work to cut and about 8 minutes to microwave in a big dish, 1 cup of water and tightly sealed with saran wrap. But it was so worth it, and not as stressful with family around to assist with the cutting of the squash and creation of a salad. For garnish, I sprinkled an Italian Seasoning mixture and Parmesan cheese on top. Naturally, the cheese can be omitted for vegan dishes.

FYI: Most of my dishes are for just-the-two-of-us. This one fed four.