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Butternut Squash and Sage Risotto
Earthy sage pairs beautifully with caramelized squash
About the Recipe: Flavorful winter butternut squash can be dressed up with some new spring vegetables, a bit of baby spinach and a side of tender asparagus. It’s time to celebrate spring with rich creamy farro or rice risotto.
Recipe by: Acadia Tucker; author of Tiny Victory Gardens, Growing without a yard. Acadia loves to serve this dish to friends in the fall. She suggested using any extra squash for salads, soups, or side dishes.
Add Remaining Ingredients: When the stock is absorbed and the farro is al dente, stir in caramelized onions, sage, and salt and pepper to taste. Cook a few more minutes. Add butter or vegan butter if desired Toss in 4 cups of the butternut squash pieces; serve hot. For an ultra-rich flavor, puree onions before stirring them in. Add additional stock for a lighter texture.
Serves: 6-8
pdf for Copy of Recipe – Butternut Squash and Sage Risotto
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Spring Garden Risotto
A vegetarian rich creamy rice with spring peas and asparagus
About the Recipe: Celebrate! Spring is coming. Mix up a pot of Italian risotto with vegetable broth until rich, creamy consistency. Stir in some spring onions and baby peas. Add a touch of Parmesan cheese and fresh tender asparagus.
Cook Rice to Creamy Texture: Add about 1 cup broth over Arborio rice; cook on low heat until it’s almost absorbed, stir often; continue adding 1 cup broth at a time until rice is creamy and tender about 25 minutes.
Add Vegetables and Seasoning: Fold in spinach and peas. Add cheese and season with salt and ground black pepper to taste.
Cook’s Note: As suggested by Acadia, I decided to stir some caramelized onions into our recipe, Spring Garden Risotto, for a smoother texture. I added a spring touch with some chopped baby spinach, grated Parmesan cheese, and served it with cooked baby asparagus.
Serves: 4 to 6
pdf for Copy of Recipe – Spring Garden Risotto
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