Enjoy this classically fall dish full of nutritious ingredients and creamy goodness!
Ingredients:
1 1/4-quart Vegetable Stock
2 1/2-quart Risotto
10 oz. Eggplant, diced
1 1/4-pound Butternut Squash, diced
8 3/4 oz. Shallot, minced
1-2 cloves garlic, minced
10 oz. Arugula Lettuce
5 oz. Butter
5 oz. Parmesan Cheese, grated
Preheat oven to 350°
Wash & dice eggplant and butternut squash, place evenly on baking sheets
Roast for 20-25 minutes
In hot saucepan, add oil and shallots, sauté for 1-2 minutes
Add raw risotto & more oil, heating the risotto through
Add garlic & slowly incorporate broth 1-2 cups at a time, constantly stirring so the risotto will not stick or burn
Add butter & parsley, cook until creamy consistency & al dente texture
Add several handfuls of arugula lettuce, mix & cook down
Fold in roasted eggplant & butternut squash
Add several handfuls of parmesan cheese
Plate dish & enjoy!
#SiskinHospital #cookwithme #risotto #sodexo #foodismedicine #physicalrehabilitation
1 Comment
Beautifully done!