I was so excited when I found out that this week’s side dish in class was risotto. It’s hands down my favorite rice dish and it’s surprisingly easy to make! My chef instructor gave us a lot of rein to customize the dishes and I ran with it! I was shocked at how well it went with the Ecuadorian Braised Goat. I always make extra so I can make Arancini the next day. So delicious!
- Preheat oven to 400°F.
- Add the squash and carrot to a sheet pan and drizzle olive oil over top. Season with salt and pepper, then toss to coat.
- Chop off the top of the bulb of garlic and add a drizzle of olive oil. Sprinkle with salt and pepper, then wrap tightly in foil. Place the wrapped garlic on the sheet pan and roast until the squash is tender and golden brown; about 45 minutes.
- Meanwhile, heat the broth in a saucepan over medium heat until hot. Reduce to low, cover and keep warm.
- Add the roasted vegetables to a medium bowl and unwrap the garlic. Squeeze the roasted garlic into the bowl and blend with an immersion blender until smooth.
- Heat a large skillet over medium heat and melt the butter. Sauté the onions until tender, then add the rice and toss until it’s coated in the fat.
- Sprinkle in the thyme and ladle in a cup of the hot broth; stirring continually until most of the liquid is absorbed. Repeat the process one ladle at a time until all of the broth has been added.
- Fold in the squash puree and season with salt and pepper. Continue to stir until the rice is tender and the risotto is creamy and no longer soupy. Taste and season accordingly.
- Serve and enjoy!
Looking for a main dish? Try one of these recipes!