I made this risotto last night with a side a fish. Today I added arugula and lentils for lunch.
I followed this recipe mostly as is, but I added more onions, cut the rice to a cup, and used pecorino since I found that first. I used Turkish baldo rice. And added a few pepper flakes
This recipe is great as it uses olive oil. I used a crookneck squash and zucchini. My squash was bumpy and a little older and not as tender as a summer squash.
To serve I added the arugula and lentils. Added a drizzle of lemon olive oil, fresh ground pepper, more cheese, and lemon salt.
The lemon in this recipe is great.
by PlantedinCA
1 Comment
The cook the squash the whole time as the rice…it didn’t get too soft? I find that diced squash in my area will basically disintegrate when cooked too long. I feel like it’s better added in right at the end of the cooing process.