Risotto is diesel, a rich and creamy meal in itself. This is a basic risotto recipe, just with an extra layer of flavor. Make the soup ahead of time and enjoy it on its own first.
2 tbs Butter
1 Clove of Chopped Garlic
1 Cup Arborio Rice
1/2 Cup White Wine
3 1/2 Cups Chicken Broth
Shredded Parmesan Cheese
1 1/2 Cup Leftover Butternut Squash Soup (You’re smart. Figure it out.)
Sweat the onions and garlic in the butter. Season with salt and pepper. Add your rice and coat for 1 minute. Add the wine and stir. Let simmer until liquid just about cooks off. Next add about a cup of the chicken stock. Simmer, adding a little bit more broth as it cooks off. Once you repeat that until the stock is gone, roughly 25 minutes, add the squash soup and stir constantly. If the rice isn’t fully cooked, add more liquid (stock or soup). Once the rice is cooked though, add the Parmesan and stir until melted. Serve immediately. Garnish with more Parm. Boo yea.