PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy”! Full list of retailers here: https://inspiredentertainment.com/inspired-eats/cookbook/ More Dinner Recipes Here: http://bit.ly/2kvgFi8Arborio Risotto Rice: http://amzn.to/2u1JTKxHealthy Breakfast Recipes: http://bit.ly/1OuA1v1Healthy Lunch Recipes: http://bit.ly/1XQuIriHealthy Snack Recipes: http://bit.ly/2aCBfDMFrequently Used & Favorite Items: https://www.amazon.com/shop/thedomesticgeek1Facebook: https://m.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeekBlog: http://thedomesticgeek.com/Purchase my eBooks here:Healthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Today Sara Lynn Cauchon shares 3 risotto recipes that come together much faster than traditional risotto. Butternut Squash & Sage Risotto: https://inspiredentertainment.com/recipe/butternut-squash-sage-risotto/2 tablespoons vegan butter or olive oil1 small onion, finely diced2 cups diced butternut squash1 cup risotto rice http://amzn.to/2u1JTKx2 tablespoons chopped sage leaves1/2 cup white wine (optional)4 cups vegetable brothSalt and freshly cracked black pepperMelt the butter in a large saucepan over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, occasionally until most of the liquid has been absorbed, 20 to 25 minutes. Enjoy immediately.Asparagus, Leek & Goat Cheese Risotto: https://inspiredentertainment.com/recipe/asparagus-leek-goat-cheese/2 tablespoons butter1 cup finely chopped leeks1 celery stalk, finely diced3 garlic cloves, minced2 teaspoons thyme leaves1 cup risotto rice http://amzn.to/2u1JTKx4 cups vegetable broth2 cups chopped asparagus1/2 cup crumbled goat cheeseSalt and freshly cracked black pepperMelt the butter in a large saucepan over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp.Serve immediately.Caesar Salad Risotto: https://inspiredentertainment.com/recipe/caesar-salad-risotto/4 bacon slices, chopped1 small onion, finely diced3 garlic cloves, minced4 anchovy fillets, chopped1 teaspoon Dijon mustard1 cup risotto rice http://amzn.to/2u1JTKx1/2 cup white wine (optional)4 cups chicken broth3 cups chopped baby spinach1 lemon, zest and juice1/2 cup grated Parmesan cheeseSalt and freshly cracked black pepperAdd the bacon to a hot saucepan over medium-high heat. Cook the bacon until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, remove the bacon and remove any excess oil. Add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until the it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste.Serve immediately topped with more Parmesan cheese. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon.