BT's Roasted Lemon and Squash Risotto
Ingredients:
1 1/2 cups (192 grams) Arborio rice
6 cups (1.4 l) vegetable stock
2 tablespoon vegetable oil
1 tablespoon olive oil
1/2 cup (120 ml) white wine
2 tablespoon limoncello
1 small yellow onion
2 medium yellow squash
1 small Meyer lemon
1/4 teaspoon peperoncino flakes
1 small bunch dill
1 tablespoon unsalted butter
1/2 cup (64 grams) grated parmesan cheese
Salt and pepper to taste
Directions:
Thoroughly wash Meyer lemon and squash
Dice into small pieces
Peel onion and dice into small pieces
Toss lemon and squash in olive oil, peperoncino and limoncello
Pour contents including baking dish and roast at 400 F. (200 C.) for 20 minutes
While vegetables are roasting, put oil into cocotte and turn heat on to medium
When oil is hot add onion and cook 1 minute
Add rice and stir until it is all covered with oil
Add salt
When rice begins to become translucent add wine and stir
When wine is absorbed add 1/2 cup (120 ml) of broth
Keep stirring until liquid is evaporated
Continue process until all the stock is used. - approximately 20 minutes
When rice is still slightly undercooked remove from heat
Add roasted vegetables and roasting juices
Return cocotte to burner and cook until rice is al dente
Add butter and cheese
Add salt and pepper to taste
Thoroughly mix
Remove from burner and garnish with dill
Enjoy! !בתיאבון
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