Recipe Intro From feedfeed
For Risotto, Serves 5
INGREDIENTS 2 shallots, diced1 tablespoon Butter1/2 cup white wine (I used Channing Daughters Tocai Friulano )2 cups arborio rice rice4 cups chicken or vegetable stock1 winter squash diced (I used leftover diced roasted squash)1 cup micro greens 1/2 cup gremolata Handful of roasted shiitake mushrooms Toasted pine nuts 1 cup seared scallops
DIRECTIONSMelt butter over medium heat and then add shallots until they are translucent. Add rice and stir for 1 minute. Then add wine and continue to stir until liquid has evaporated. Add squash and 1 cup of stock while stirring constantly (or as best you can) and keep adding stock when liquid gets low stirring until rice is cooked to your liking (we prefer slightly al dente).Serve with roasted mushrooms, seared scallops, gremolata, pine nuts & top with micro greens.