Dinner, Pasta / Grains, Poultry

Fall Risotto & Turkey Cutlets

Risotto is my second favorite dish to make (behind any kind of soup). What I love about risotto is that you can just toss in fun combinations of veggies, handfuls of grated cheese, and dinner is done (well after you stir it until your arm is ready to fall off, but personally I can use the upper body exercise). In this particular instance I used zucchini, summer squash, and mushrooms. My basic risotto recipe is from the Williams-Sonoma Complete Pasta Cookbook but you could also use this one and vary the vegetables.

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Slice, Dice & Chop
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Pat Dry, Salt & Pepper
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Saute the Onion in Olive Oil
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Zucchini, Squash & Mushrooms
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Arborio Rice & Wine
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Add Stock Slowly
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Stir, Stir, Stir, Stir, Stir…
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Combine Garlic & Veggies
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Stir, Stir, Stir, Stir, Stir…
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Set Aside
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5 Minutes on Each Side
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Add Veggies (Stir…)
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Stir (One Last Time)
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Fall Risotto & Turkey Cutlets