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Delicious risotta made with luscious butternut squash and some chardonnay!
Preheat oven to 375ºF. Place butternut squash in a 3-quart deep baking dish. Cover with olive oil, salt and pepper. Bake for 20 minutes, stir the mixture around to ensure the pieces evenly cook, and bake another 20 minutes, or until soft. Remove from heat and let cool slightly.
Pour slightly cooled squash into the body of an 8-cup food processor (or do 2 batches). Add about 1/4 cup of vegetable broth and pulse on low until creamy and smooth. Add a dash of salt and pepper. Measure 1 1/3 cups of puree (what you need for this recipe) and save the rest for a later date.
Heat remaining vegetable broth in a large saucepan over medium heat. Add butternut squash puree and whisk lightly to mix up. Let simmer for about 10 minutes or until a slight boil.
Meanwhile, heat 1/2 tablespoon butter in a large pan (I used a wok) on medium heat. Add onions and cook until fragrant, about 2 minutes. Add in garlic and cook another 2 minutes. Pour in rice, rosemary and oregano. Cook about 1 minute. Add wine and cook until it’s fully absorbed, about 5 minutes. Gradually add in butternut squash/broth mixture, a large spoonful at a time, waiting until each batch is fully absorbed before you add in more.
After the last spoonful of broth has been added, cook risotto an additional 5–10 minutes, or until the rice is soft and creamy. Add remaining butter and remove from heat. Once butter has melted, add in Parmesan cheese and additional salt and pepper to taste.
Serve with a garnish of rosemary and a dash more freshly grated Parmesan.
Recipe adapted from Wiliams Sonoma.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!