Easy lunchbox risotto recipe
I recently picked up a box of veal risotto at an Italian marketplace near school (I won’t name it, but it should be quite obvious which one it is) because some prepared meals that have passed their best before date were on sale on an anti-food waste app. I thought it would be nice and convenient for a busy school day, but I was sorely disappointed. The risotto was way too soupy and looked like a bowl of congee, and there were these tiny little bits (similar to what you might find in instant noodle packages) of celery, carrots, and veal swimming in it. Moreover, I was abhorred by the exorbitant price tag ($18) of this bowl of cheesy congee. Even though it was heavily discounted on that anti-food waste app, I still struggle to find a justification for spending $4 on it.
So the week after, I made my own lunchbox risotto on a Sunday; it is simple, hearty, and keeps well in the fridge as well as the freezer if you have anything left after the whole week. Risotto is a humble and incredibly versatile dish. The base is made of rice, onion and stock, and you can add in additional seasonal vegetables—and even fruits sometimes! Risotto with fresh mushrooms is a classic, and I usually pair it with some diced zucchini or dried porcini. Since it’s the season for pumpkin and squash, I made one with an acorn squash at hand. The acorn squash adds a subtle touch of sweetness to compliment the umami flavour of Parmigiano-Reggiano; if you’d like the flavour of the squash to be front and centre, I recommend using a butternut or buttercup variety.
Risotto with Squash and Mushrooms
Serves 4-5
Ingredients
- 400 g risotto rice (Arborio will work, but I highly recommend Carnaroli; it holds its shape much better. You can find them at Italian grocery stores.)
- 1.2-1.5 L chicken/vegetable stock (homemade or make from store-bought powder; volume depends on how you like the texture of the final dish)
- 2 small or 1 medium onion(s), diced
- A handful of fresh mushrooms, sliced
- 1 acorn squash, or one half of butternut/buttercup squash
- 1 knob of butter
- Grated Parmigiano-Reggiano
- Olive oil
- Salt and pepper, to taste
For the Squash
I roast the squash to save some peeling and cooking time. Peeling and dicing the squash and cooking it with the onion base is also an option, but it would take some time before it softens.
Preheat the oven to 350°F. Cut the squash into halves. Line a baking sheet with parchment paper. Rub some olive oil on the squash flesh. Put the squash on the baking sheet, flesh side down. Poke some holes on the squash skin to release steam during roasting. Bake for 40-50 minutes, until a fork can easily pierce the skin. Use a spoon to scoop out the cooked squash purée and set aside.
For the Risotto
Heat up the stock and keep it at a low simmer. Put a 5-litre stock pot on medium heat. Once heated, add a splash of olive oil. Add in diced onions and sauté until translucent. Add in the mushrooms, sauté a bit, and then sprinkle in some salt to help them cook down. Add in the rice, stirring frequently, until the rice changes colour or (if you’re feeling adventurous) is lightly toasted.
Add in two ladles of stock. Stir in the squash purée. Turn down the heat and let it simmer, stirring frequently. When the rice has nearly absorbed all the liquid, and you can draw a line in the rice with a wooden spoon, add in another ladle of stock. Stir and let it simmer, until the liquid is absorbed, and add a ladle of stock again. Repeat the process with the remaining stock. While waiting for the liquid to be cooked down, prepare a knob of butter, and grate some Parmigiano-Reggiano as desired.
Taste after two-thirds of the stock have been added and cook until it reaches your desired texture. Add the last ladle of stock. When the liquid has cooked down a little (but still appears soupy), stir in the butter and the Parmigiano-Reggiano. Season with salt and pepper as desired. Continue to stir until the liquid is absorbed. Remove the pot from the heat, cover it with a lid, and let it rest for 3-4 minutes.
Serve and sprinkle with parsley and/or more Parmigiano-Reggiano, whichever you prefer.
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