Risotto’s creaminess is achieved by three elements: chicken broth, commitment, and cheese. Chicken broth is added bit by bit to the fat rice (such as Carnaroli or Arborio), which slowly but surely soaks it up. The commitment portion of this dish is essentially bodybuilding; in order to release the necessary starches for the ultimate creamy risotto, you must stir constantly. Tiring? Yes. Tedious? Perhaps. But think about the tonedness your biceps will exude without ever having stepped foot in a gym! Jillian Michaels would be proud. Add some cheese at the end and you’ll be reciting: “Better Biceps. Better Food. Indian Risotto.”
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic
- 3 cloves
- 1 bay leaf
- 1/2 teaspoon coriander
- 3/8 teaspoon cumin
- 1/8 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 cup arborio
- 64 ounces chicken broth
- 1/4 cup grated parmesan
- 1/4 cup fresh parsley
- 1 butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cinnamon
- Preheat oven to 400 degrees.
- Peel butternut squash. Chop in half and scoop out seeds. Chop into ¼ inch cubes.
- Toss squash with 1 tbs olive oil, salt, pepper, cinnamon, and 1/4 tsp cumin. Place squash mixture in single layer on a baking pan. Bake for 25 minutes or until tender. Set aside when done.
- Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium-high heat. In separate medium sauce pan, heat as much chicken broth as fits over low-medium heat. Refill pot with chicken broth when low.
- When oil is hot, sauté onion until translucent: 3-4 minutes. Then, cook garlic for 1 minute.
- Put cloves, bay leaf, coriander, remaining cumin, turmeric, and cayenne in the pan and stir for 30 seconds.
- Add arborio to the pan. Stir, toasting arborio, for 1 minute.
- Add ¼ cup chicken broth to pan, stirring constantly. When the arborio has soaked up the chicken broth, add another ½ cup of chicken broth. Repeat this process until the risotto is creamy and the arborio tender. You will use between 4.5 and 5 cups of chicken broth (a little less than 64 ounces)
- Once the risotto's cooking process is complete, stir in ¼ cup of parmesan and cooked squash. Garnish with freshly chopped parsley and grated parmesan.
PER SERVING *
|Calories280Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.