Tuesday, October 12, 2010

Pantry Diving

Bubbling away......stir,stir,stir......

All done and ready to eat!!

This week,I'm scrounging around in the pantry trying to use things up until I can go to the grocery store later this week. Every time I see someone on FoodNetwork making risotto I always get the urge to make it-it always look sooo complicated though. Well,tonight I pulled out a bag of brown rice and went for it! It felt like I stood over that risotto for over an hour stirring,adding more stock,stirring some more LOL. It turned out tasty for my first try. Next time I don't think I'll add in so much butternut squash. I had pureed butternut squash that I pulled out of the freezer and I think the original recipe called for chunks of the squash.

Brown Rice Risotto
1 small bag of brown rice
chicken stock (kept at a low simmer)
salt/pepper to taste
butternut squash puree (about 2 cups)
2-3 TBS of olive oil
1/2 stick of butter
parmesan cheese (grated)

Add olive oil and butter to the pan and let get hot--add package of brown rice and stir to coat all of the rice in the oil/butter mixture--let it cook a few mins---add in a few big spoonfuls of the chicken stock--stir well---let it cook until all of the stock has been absorbed---repeat and repeat LOL---When all of the stock/water has been absorbed and the rice is soft and creamy,it's time to add your squash and cheese---stirring well to mix everything-

**keep your stock simmering on low so that you won't be adding cold stock to the risotto as you cook it-you want to add warm stock/water as you cook it

Original Recipe