Last night, I made risotto that doesn't require an hour of stirring! Now this is my kind of meal. Special thanks to Jan for sharing the recipe!
Here are the ingredients:
-2 tbsp olive oil
-1/4 cup diced onion
-1.5 tsp thyme
-1.5 cups arborio rice
-4.5 cups vegetable broth
-4 cups cubed butternut squash (I used 2 packs of pre-cut bnut squash from Trader Joe's)
-1 large bunch kale, de-stemmed and torn into pieces
-1.5 tsp kosher salt
-1/2 tsp black pepper
-1/2 cup dry white wine
-(optional) some grilled chicken breast if you want to add meat
First pre-heat the oven to 350 degrees. Then bring 4 cups of the broth to a low boil over the stove.
Heat a large dutch oven over medium and add olive oil. Sautee the onion in there until soft, about 3 minutes. Add thyme and cook 60 seconds until fragrant. Add rice and stir well, being sure to coat every grain in oil (I did not get to photograph the rice part because I was too absorbed in making sure that I wasn't burning the rice and making it stick to the dutch oven!)
Next stir in the hot broth with the squash and kale.
Pop the lid on the dutch oven and bake until the liquid is absorbed and rice is tender, about 30 minutes.
After removing the oven from the oven (that sounds funny!), take off the lid and look at the deliciousness you've created. Then sprinkle in the salt, pepper, wine, and remaining veggie broth.
And add grilled chicken if you so desire.
Give it a quick stir.
And dish yourself a serving. (Or 2, or 3). This is the method I'm using for risotto from now on! No more arm going numb from stirring for an hour and worrying about rice sticking to pan. This is foolproof. Thanks, Jan!