This month's recipe is a butternut squash risotto, unfortunately, I don't have a photo of but I promise the next time I make it I will take one before I gobble it up as is what usually happens! Here are some photos courtesy of Google Images to give you an idea of what it should look like.
I love risotto, however, it's a labor of love: pour and stir, pour and stir, repeat for the next 30 min. For me it's well worth it, the delicate flavors the comforting texture. Yum I'm getting hungry!
IngredientsExtra Virgin Olive Oil, 4 tbsp
Butternut Squash, 1 small
Portobello Mushrooms, 2
Onion Red, 1 cup
Garlic, 1 bulb
Vegetable Broth - Use Low Sodium! 8 cup
Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup
Earth Balance Natural Buttery Spread, 1 tbsp
Celery, raw, 2 stalk, large (11"-12" long)
Shallots, 4 tbsp chopped
Colgin Liquid Smoke, 1 tsp - Use as much or as little as you like
Salt - Iodized Sea Salt, 1 tsp