I Cook Because I Can
Tonight, though exhausted from the day, I was determined to make dinner. It was a little time consuming, but was simply delicious. It also just happened to use up most of the spare ingredients I had left over from school on Saturday.
Butternut Squash Risotto: Serves 4-6
1 medium butternut squash, medium diced (or bite sized pieces)
3 Tbsp olive oil, divided
2 Tbsp unsalted butter
1 onion, small diced
2 cloves of garlic, chopped
1 and 1/2 tsp dried rubbed sage
1/4 tsp ground nutmeg
salt and pepper, to taste
1 and 1/2 cups arborio rice
1/2 cup dry white wine
4 cups vegetable stock, heated
1/2 cup grated Parmesan cheese, plus more for topping (if desired)
1. Preheat oven to 425 degrees. Toss butternut squash with 2 Tbsp olive oil, salt and pepper on a baking sheet. Roast in the oven, stirring occasionally, until tender and starting to brown, about 30-35 minutes.
2. Meanwhile, heat butter and remaining oil in a large high-sided saute pan over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic, sage, nutmeg, salt and pepper and cook 2 minutes more. Add rice to pan and cook an additional 2 minutes.
3. Add wine, stirring until almost completely absorbed. Next, add one ladle of warm vegetable stock at a time to the rice, stirring until absorbed. Continue to do this until all of the liquid has been incorporated. This will take about 30 minutes. (If the rice is not completely cooked when liquid has been used up, add additional stock or warm water until it is cooked through but still has a slight bite.)
4. Stir in butternut squash, Parmesan cheese, and readjust seasonings if necessary. Garnish with additional Parmesan cheese, if desired.
Roasted Shallot Dijon Dressing: Yields about 3/4 cup
1 shallot, peeled and ends removed
1 clove garlic, tip removed
1 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp red wine vinegar
4 Tbsp olive oil
2 Tbsp water
salt and pepper, to taste
1. Preheat oven to 425 (this works well with the recipe above!). Wrap shallot and garlic clove in a sheet of foil tightly. Roast in oven for 30 minutes, or until tender.
2. Combine shallot and garlic (squeezed out of the paper) with remaining ingredients in a blender. Puree until smooth. Readjust seasonings if necessary or add additional water if too thick.
Because the dressing is a bit spicy, I enjoyed it tossed with musclum greens, sliced beets, granny smith apples and chopped toasted walnuts. It was a wonderful compliment to the risotto!
Heads up, tomorrow is the big midterm exam, so I will probably not be posting a recipe. Check back on Thursday.
Butternut Squash Risotto: Serves 4-61 medium butternut squash, medium diced (or bite sized pieces)
3 Tbsp olive oil, divided
2 Tbsp unsalted butter
1 onion, small diced
2 cloves of garlic, chopped
1 and 1/2 tsp dried rubbed sage
1/4 tsp ground nutmeg
salt and pepper, to taste
1 and 1/2 cups arborio rice
1/2 cup dry white wine
4 cups vegetable stock, heated
1/2 cup grated Parmesan cheese, plus more for topping (if desired)
1. Preheat oven to 425 degrees. Toss butternut squash with 2 Tbsp olive oil, salt and pepper on a baking sheet. Roast in the oven, stirring occasionally, until tender and starting to brown, about 30-35 minutes.
2. Meanwhile, heat butter and remaining oil in a large high-sided saute pan over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic, sage, nutmeg, salt and pepper and cook 2 minutes more. Add rice to pan and cook an additional 2 minutes.
3. Add wine, stirring until almost completely absorbed. Next, add one ladle of warm vegetable stock at a time to the rice, stirring until absorbed. Continue to do this until all of the liquid has been incorporated. This will take about 30 minutes. (If the rice is not completely cooked when liquid has been used up, add additional stock or warm water until it is cooked through but still has a slight bite.)
4. Stir in butternut squash, Parmesan cheese, and readjust seasonings if necessary. Garnish with additional Parmesan cheese, if desired.
Roasted Shallot Dijon Dressing: Yields about 3/4 cup1 shallot, peeled and ends removed
1 clove garlic, tip removed
1 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp red wine vinegar
4 Tbsp olive oil
2 Tbsp water
salt and pepper, to taste
1. Preheat oven to 425 (this works well with the recipe above!). Wrap shallot and garlic clove in a sheet of foil tightly. Roast in oven for 30 minutes, or until tender.
2. Combine shallot and garlic (squeezed out of the paper) with remaining ingredients in a blender. Puree until smooth. Readjust seasonings if necessary or add additional water if too thick.
Because the dressing is a bit spicy, I enjoyed it tossed with musclum greens, sliced beets, granny smith apples and chopped toasted walnuts. It was a wonderful compliment to the risotto!
Heads up, tomorrow is the big midterm exam, so I will probably not be posting a recipe. Check back on Thursday.
Comments
Post a Comment