Champagne risotto was the first intermediate recipe that I cooked from Food Network. At that time, it was a monumental milestone for me. I realized that I could try harder recipes, I could make really delicious meals in my kitchen and it was so good it could have been served in a restaurant. I realize that it sounds ridiculous but it was really a turning point in my culinary journey.
It’s still a favorite at our house but we are always up for trying something new. Our friends gave us lots of summer squash from their garden so I found this recipe for Summer Squash Risotto. If you’ve never made risotto, it’s worth your time to try it. The cooking process takes awhile but the end result is worth the wait. The rice is slowly cooked adding a little liquid at a time. As it cooks it absorbs the liquid and becomes tender. The cheese and butter add creaminess. Oh how I love risotto!
I made this recipe similar to the original recipe but I left out the peas. I’m not a fan of peas so I just left them out. I also used vegetable broth. If I make this again I will use chicken simply because I like the flavor better. I also added parmesan cheese because cheese makes everything better. I also used plain old butter. Clearly my version is not vegan and is a more indulgent option. Risotto can serve as a side dish or you can add grilled chicken to make it an entree. The possibilities are endless! What’s you favorite risotto recipe?
I am such a picky eater. When you made the champagne risotto I was expecting to eat a thank you bite and that be it. It was outstanding!! Can you make it while y’all are home at Thanksgiving? Please:)
Mom