Lunch today was risotto with vanilla, butternut squash, and parmesan. I really like the vanilla in that savory setting; it adds warmth and a nice muskiness without being overpowering. I’d never made risotto before…it’s definitely tasty, but I’m not sure that it’s worth that much work. That was a very good use for butternut sqush, though! The sweetness complements the rice and cheese perfectly. And you add in the cheese at the last minute, so I can scoop out a bowl for Ben beforehand (attempts at surreptitiously introducing cheese into his diet failed; it was probably a bad idea). Definitely keeping the recipe for when I feel swank.
Can you make risotto with short-grain brown rice?