Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 small butternut squash, peeled and diced
- 1/2 cup diced chouriço doce (sweet Portuguese sausage)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chouriço doce and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and garlic and cook until translucent, about 3 minutes.
3. Add the diced butternut squash and cook for 5-7 minutes, until tender.
4. Add the Arborio rice to the skillet and stir to coat with the onion and squash mixture.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Begin adding the chicken or vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful.
7. Continue adding broth and stirring until the rice is cooked through and has a creamy consistency, about 20-25 minutes.
8. Stir in the cooked chouriço doce, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 12g
Substitutions for ingredients:
- Chouriço doce can be substituted with any sweet sausage, such as Italian sausage or breakfast sausage.
- Arborio rice can be substituted with any short-grain rice, such as sushi rice or Carnaroli rice.
- Parmesan cheese can be substituted with any hard, grated cheese, such as Pecorino Romano or Asiago.
Variations:
- Add diced mushrooms or spinach for extra flavor and nutrition.
- Substitute the butternut squash with pumpkin or sweet potato for a different twist.
- Use red wine instead of white wine for a deeper flavor.
Tips and tricks:
- Make sure to stir constantly when adding the broth to the rice to prevent sticking and burning.
- Use a good quality chicken or vegetable broth for the best flavor.
- Toast the Arborio rice in the skillet before adding the liquid for extra nuttiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of broth or water to loosen up the rice.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Sprinkle with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Pair with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
Garlic bread or roasted vegetables would be a great side dish to this risotto.
Troubleshooting advice:
If the rice is still undercooked after adding all the broth, add a little more liquid and continue cooking until the rice is tender.
Food safety advice:
Make sure to cook the chouriço doce thoroughly before adding it to the risotto to prevent any foodborne illnesses.
Food history:
Risotto is a traditional Italian dish that dates back to the 16th century. It is made with Arborio rice, which is a short-grain rice that is high in starch and creates a creamy texture when cooked.
Flavor profiles:
This risotto has a creamy, savory flavor from the broth and Parmesan cheese, with a hint of sweetness from the butternut squash and chouriço doce.
Serving suggestions:
Serve with a side of garlic bread and a glass of white wine for a complete meal.
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