3 EASY Risotto Recipes

Click here to SUBSCRIBE: http://bit.ly/1dn24vP More Dinner Recipes Here: http://bit.ly/2kvgFi8 Arborio Risotto Rice: http://amzn.to/2u1JTKx Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Pinterest: http://ift.tt/1KFsgwD Blog: http://ift.tt/1w0vGCo Purchase my eBooks here: Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Today Sara Lynn Cauchon shares 3 risotto recipes that come together much faster than traditional risotto. Butternut Squash & Sage Risotto 2 tablespoons vegan butter or olive oil 1 small onion, finely diced 2 cups diced butternut squash 1 cup risotto rice http://amzn.to/2u1JTKx 2 tablespoons chopped sage leaves 1/2 cup white wine (optional) 4 cups vegetable broth Salt and freshly cracked black pepper Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, occasionally until most of the liquid has been absorbed, 20 to 25 minutes. Enjoy immediately. Asparagus, Leek & Goat Cheese Risotto 2 tablespoons butter 1 cup finely chopped leeks 1 celery stalk, finely diced 3 garlic cloves, minced 2 teaspoons thyme leaves 1 cup risotto rice http://amzn.to/2u1JTKx 4 cups vegetable broth 2 cups chopped asparagus 1/2 cup crumbled goat cheese Salt and freshly cracked black pepper Melt the butter in a large saucepan over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp. Serve immediately. Caesar Salad Risotto 4 bacon slices, chopped 1 small onion, finely diced 3 garlic cloves, minced 4 anchovy fillets, chopped 1 teaspoon Dijon mustard 1 cup risotto rice http://amzn.to/2u1JTKx 1/2 cup white wine (optional) 4 cups chicken broth 3 cups chopped baby spinach 1 lemon, zest and juice 1/2 cup grated Parmesan cheese Salt and freshly cracked black pepper Add the bacon to a hot saucepan over medium-high heat. Cook the bacon until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, remove the bacon and remove any excess oil. Add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until the it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste. Serve immediately topped with more Parmesan cheese. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon.