Complete free recipe
Camel Milk Risotto with Roasted Butternut Squash
A creamy risotto finished with camel milk in place of the traditional Parmesan-and-cream combination, letting roasted squash carry natural sweetness.
Mains · Elegant Vegetarian Mains Or Sides
What you need
Ingredients
- 1 cup Camel Milk
- 1.5 cups Arborio Rice
- 4 cups Vegetable Broth, warmed
- 2 cups Butternut Squash, roasted and mashed
- 1/2 cup White Wine
- 1 Shallot, minced
- 1/4 cup Parmesan, grated
- 2 tbsp Olive Oil
Method
Instructions
- Sauté the minced shallot in olive oil over medium heat until translucent. Add the Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in the white wine and stir until fully absorbed.
- Add the warmed broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next, about 18-20 minutes total.
- Once the rice is tender with a slight bite, stir in the roasted squash mash and Parmesan.
- Remove from heat and fold in the camel milk to loosen and finish the risotto to a glossy, creamy consistency.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen