Thyme for Butternut Squash, Mushroom & Truffle Risotto 🌱
I have always dreamed of taking an extensive cooking class to learn different techniques and methods I could apply to my everyday cooking. My dreams came true last semester at the @nyufoodlab. 🙏🏽
One of the most impressive dishes I learned to make was risotto. The cooking method that is applied to make this dish is sweating. As the name implies, it relies on steam released by the food to cook. After the vegetables have finished sweating, the grains and liquid are added and stirred frequently to encourage the starch's release, which results in delicious creaminess.
I created a flavorful + wholesome version using @EatBanza chickpea rice instead of the traditional arborio rice. It is packed with protein and fiber, making this a very satisfying meal. Last night, I added seared scallops for some extra protein.
INGREDIENTS:
🔸32 oz vegetable broth, low sodium
🔸2 tbsp butter
🔸3 cloves of garlic, chopped
🔸1/2 c of onion, diced
🔸2.5c butternut squash, diced
🔸2.5c baby Bella mushrooms, chopped
🔸fresh thyme (~ 5 sprigs)
🔸1 pack @EatBanza Rice
🔸1/2c dry white wine
🔸1/4c Parmesan cheese, grated (fresh)
🔸1 tbsp truffle oil
🔸Pink Himalayan sea salt, to taste
🔸Cracked black pepper, to taste
DIRECTIONS:
🔸Heat veggie broth in a medium saucepan on low heat
🔸Melt butter in a large saucepan. Add garlic, onion, butternut squash, mushrooms, thyme, s+p. Sauté for about 5 mins and reduce heat and cover for about 3-4 mins; make sure veggies are sweating, not browning.
🔸Add rice and stir, bring the heat to medium.
🔸Add wine and stir until the rice has absorbed the wine.
🔸Then (here comes the fun part), add a ladle of the veggie broth to the large saucepan while stirring rice and veggies.
🔸Only add another ladle when the rice has absorbed liquid. Continue adding the veggie broth, one ladle at a time, until all the broth is absorbed and you have a nice, thick consistency.
🔸Add truffle oil + parm cheese & continue to stir (yes, this is also an arm workout)
🔸add s+p, serve right away with fresh parm on top. Enjoy with a glass of leftover white wine 😉
