Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2
tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful
at a
time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup
at a
time and, once again, stir and
allow to cook until liquid is almost gone before adding more.
Caution: In some users, MCT oil can cause digestive problems and loose stools so it is best to start slow to
allow the body to adjust, begin with a teaspoon
at a
time, and no more than 2
tablespoons a day and take it with food.