On 2017-08-22 12:15 AM, Wayne Boatwright wrote:
> Does anyone have a favorite or special recipe for risotto? I would
> prefer one that does not contain seafood, fish, or meat. Any other
> additions would be welcome, as well as a very simple plain risotto.
>
> I've not been too happy with the recipes I've followed. I do use
> Arborio rice.
>
> TIA!
>
My favourite uses butternut squash.
Butter
275g diced squash
85g onion
370g Arborio
125ml white wine
1.5l chicken broth
80g grated Parmigiano Reggiano
~1tbsp finely chopped sage.

Cook the onion and squash in some butter until the onion is translucent,
~5minutes.
Then follow the usual risotto procedure. When the rice has cooked, add
the PR and sage and serve with more PR at the table.
Graham

On 2017-08-22 9:23 AM, Wayne Boatwright wrote:
> On Tue 22 Aug 2017 06:59:58a, graham told us...
>
>> On 2017-08-22 12:15 AM, Wayne Boatwright wrote:
>>> Does anyone have a favorite or special recipe for risotto? I
>>> would prefer one that does not contain seafood, fish, or meat.
>>> Any other additions would be welcome, as well as a very simple
>>> plain risotto.
>>>
>>> I've not been too happy with the recipes I've followed. I do use
>>> Arborio rice.
>>>
>>> TIA!
>>>
>> My favourite uses butternut squash.
>> Butter
>> 275g diced squash
>> 85g onion
>> 370g Arborio
>> 125ml white wine
>> 1.5l chicken broth
>> 80g grated Parmigiano Reggiano
>> ~1tbsp finely chopped sage.
>>
>> Cook the onion and squash in some butter until the onion is
>> translucent, ~5minutes.
>> Then follow the usual risotto procedure. When the rice has cooked,
>> add the PR and sage and serve with more PR at the table.
>> Graham
>
> That sounds relly good! I'd have never thought to use either the
> buternut squash or the sage, and I like both. I'll give a try.
> Apart from that, everything else on thie list sounds very much like
> what I do.
>
> Thanks!
>
I will take no responsibility for your cholesterol reading afterwards:-)
Graham

On 2017-08-22 1:04 PM, Sqwertz wrote:
> On Tue, 22 Aug 2017 07:59:58 -0600, graham wrote:
>
>> My favourite uses butternut squash.
>> Butter
>> 275g diced squash
>> 85g onion
>> 370g Arborio
>> 125ml white wine
>> 1.5l chicken broth
>> 80g grated Parmigiano Reggiano
>> ~1tbsp finely chopped sage.
>>
>> Cook the onion and squash in some butter until the onion is translucent,
>> ~5minutes.
>> Then follow the usual risotto procedure. When the rice has cooked, add
>> the PR and sage and serve with more PR at the table.
>
> Doesn't the squash turn sludgy and slimy?
>
> -sw
>
No.
Graham

On 8/22/2017 1:04 PM, Sqwertz wrote:
> Doesn't the squash turn sludgy and slimy?
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Tue, 22 Aug 2017 14:04:53 -0500, Sqwertz >
wrote:

>On Tue, 22 Aug 2017 07:59:58 -0600, graham wrote:
>
>> My favourite uses butternut squash.
>> Butter
>> 275g diced squash
>> 85g onion
>> 370g Arborio
>> 125ml white wine
>> 1.5l chicken broth
>> 80g grated Parmigiano Reggiano
>> ~1tbsp finely chopped sage.
>>
>> Cook the onion and squash in some butter until the onion is translucent,
>> ~5minutes.
>> Then follow the usual risotto procedure. When the rice has cooked, add
>> the PR and sage and serve with more PR at the table.
>
>Doesn't the squash turn sludgy and slimy?
>
>-sw

Probably just dissolves... adds color... poor man's saffron.