olive oil
diced onion
arborio rice
white wine
boiling water
saffron
smoked paprika
ground turmeric
table salt
cracked black pepper
roasted asparagus (seasoned with oil, salt, pepper)
roasted butternut squash (cut into large cubes)
truffle oil
*quantities depend on the total quantity you wish to make and your personal tastes
Heat oil in a wide saucepn over medium heat. Cook onion without browning until transulcent. Add rice and cook for a few minutes to toast. Pour in some wine and cook au sec. Then add the water, a little at a time, stirring until rice absorbs almost all the liquid. Then add more until rice is cooked to desired tenderness. Season to taste. Ensure the asparagus and squash are hot and stir them in, taste and adjust seasonings. Finish with truffle oil.
This is an upscaled risotto recipe I cooked for a crowd. I wanted to make it vegan, but didn't have any vegetable stock on hand. I discovered using water works as long as you season the dish well. The saffron, tumeric, and squash add a nice orange color. You could of course use whatever vegetables tickle your fancy, but I like the combo of these too. The saffron and truffle oil can be expensize so they can be omitted, but they really help to upscale this meatless dish.
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