#risottolove

Bunch of owl risotto thoughts and ideas based on some bullshit, doodles while I render cause soooo many fucking feathers.

This shit probably so cozy, I’d sleep ten times better like this. Built in heater.

Owl risotto.. should I finish this? Idk if he really looks like himself,, but erm idk. I’ve had trouble with liking my art recently.

Enjoy the smooth, creamy taste of butternut squash risotto that's easy to make in the Instant Pot. A great mix of tastes and textures.

Ingredients: 1 cup Arborio rice. 2 cups butternut squash, diced. 1 small onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. 1 teaspoon thyme, dried. Salt and pepper to taste.

Instructions: Set the Instant Pot to "Saute" and heat the olive oil. When you add the chopped onions and garlic, cook them until they become clear. Add the Arborio rice and stir it in. Cook for one to two minutes, until the rice is lightly toasted. Add the white wine and keep stirring until most of the liquid is gone. Put in the thyme, salt, pepper, and diced butternut squash. Combine well. Open the Instant Pot lid, add the vegetable broth, and set the timer for 6 minutes at high pressure. When it's done, manually let go of the pressure and open the lid. It will be smooth and creamy after you add the grated Parmesan cheese. When you serve it hot, add more Parmesan and thyme to the top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Parmesan cheese adds rich, creamy flavors to this risotto, which is served with juicy roasted shrimp. This dish is great for a special event or a cozy dinner during the week.

Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup grated Parmesan cheese. 1/4 cup dry white wine. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 tablespoon minced garlic. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Preheat the oven to 400F 200C. In a baking dish, toss the shrimp with olive oil, minced garlic, red pepper flakes, salt, and pepper. Roast for 8-10 minutes until the shrimp are pink and cooked through. In a saucepan, bring the broth to a simmer and keep it warm over low heat. In a separate large saucepan, heat olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted. Pour in the white wine and cook, stirring, until absorbed. Ladle in a cup of warm broth into the rice and cook, stirring frequently, until absorbed. Continue adding broth, one ladleful at a time, and stirring until the rice is creamy and tender, about 20-25 minutes. Stir in the grated Parmesan cheese until melted and creamy. Serve the risotto topped with roasted shrimp and garnish with chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A twist on the classic Carbonara pasta, this dish features creamy Arborio rice mixed with crispy pancetta or bacon, and a rich egg and Parmesan sauce.

Ingredients: 200g Arborio rice. 150g pancetta or bacon, diced. 2 large eggs. 50g grated Parmesan cheese. Salt and black pepper to taste. 2 cloves of garlic, minced. 1/4 cup chopped fresh parsley.

Instructions: Cook the Arborio rice according to package instructions until al dente. Drain and set aside. In a skillet over medium heat, cook the diced pancetta or bacon until crispy. Remove from heat and set aside, leaving the rendered fat in the skillet. In a bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, and chopped parsley. Season with salt and black pepper. Add the cooked rice to the skillet with the rendered fat, and pour the egg mixture over the rice. Quickly stir to combine, allowing the residual heat to cook the eggs and create a creamy sauce. Be careful not to scramble the eggs. Once the eggs are cooked and the sauce is creamy, remove from heat. Stir in the crispy pancetta or bacon. Serve the Carbonara rice immediately, garnished with extra Parmesan cheese and chopped parsley, if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes