Last night’s dinner was all about using what was in the fridge. I cooked three squashes last week that had been fall decorations. FALL decorations. They were from our CSA but were so cool looking that they sat on our mantle for a month and then in the fridge for several more. Squash last forever uncooked, but the cooked squash in the fridge needed to be used today or tossed. We had squash and black bean burritos last week that were really good, so I decided to try a different rice and squash recipe tonight. But when I opened the pantry and saw a big, new bag of quinoa in front of me, I decided to whip up a risotto with quinoa instead of rice. It was delicious!
This “risotto” isn’t really risotto at all since it isn’t made with rice, but the quinoa is cooked like a risotto, adding just a bit of broth at a time and letting it absorb before adding a bit more. The sausage can be omitted and vegetable broth used in place of the chicken broth, if you’d prefer a vegetarian option.