WIAW #6: Butternut Squash and Mushroom Risotto

With final exams finally over I am enjoying my small window of opportunity for a break. This week I actually got a book to read for fun! What a novel concept for a college student. Aaron and I needed a relaxing day so we went for lunch at a great little casual Café called Sophia’s on Market in Camp Hill, PA. We’ve been there before but only for breakfast. Their lunch was sooo good! After lunch we went to the library and I found a book after a 30 minute search. Then we came home and I attempted to make homemade caramels. They were very good but the recipe called for the temperature to be a little hotter than it should have been so we had hard caramels! After a nice dinner and a relaxing evening, it was just the break we needed!



http://www.peasandcrayons.com/

Here’s What I Ate Wednesday!

Breakfast

Tea, splash of skim milk and sugar

Lunch

Spring mix salad with coconut encrusted chicken breast, fresh pineapple, blueberries, and sugar pecans with poppy seed vinaigrette

 Piece of pita bread

Coca cola and lemon

Snack

Some caramel bits

Water

Dinner

Butternut Squash and Mushroom Risotto

One roll

Dessert

Glass of Montepulciano d'Abruzzo

One Brix Medium Dark chocolate (made for wine pairings, yum!)

As for the risotto…

This isn’t the first time I’ve made or posted a risotto recipe, but I think this is probably my favorite. The Butternut Squash provides a delicious color and tanginess to the risotto that makes the whole dish taste richer and cheesier without being overly fattening. I love the combination of the squash and the sage together. This is based on a recipe from Better Homes and Gardens but, I added sautéed mushrooms for contrast so the dish would feel more like a full meal than a side. It worked.

This was so good we found ourselves fighting over the leftovers! With the squash, this risotto looks like a bright, creamy, cheesy dish that could easily be disguised as a Mac & Cheese rice dish to get the kids to eat their veggies! But you might have to figure out how to work in the sage for that! Plus it is great for your gluten-free guests!

No matter what, this is a crowd pleaser and deceptively filling. Perfect for colder days!

Butternut Squash and Mushroom Risotto: about 4 dinner servings

(Adapted from Better Homes and Gardens)

Ingredients:

1 ½ cup Arborio Rice

5 cups Chicken broth (use vegetable broth for a vegetarian dish)

1 cup dry white wine

1 package of frozen butternut squash (I used a 12 oz. package, some come in 10 oz.)

1 package of mushrooms (8 oz. package)

3-4 tbsp. chopped fresh sage

1 medium onion, chopped

3 garlic cloves, minced

1/2 -3/4 cup fresh grated Parmesan (vary for desired cheesiness)

Olive Oil

Salt and Pepper

 

    

Directions:

In a large pan heat some olive oil and 1 clove minced garlic over medium heat. Add mushrooms and begin to brown. Add ½ cup white wine and salt and pepper. Sautéed and add 1 tbsp. chopped sage. Once mushrooms have absorbed all the liquid, take off heat and set aside in a separate bowl.

Meanwhile in a separate pan heat broth over low-medium heat and keep hot, not boiling.

In that same pan heat up more olive oil and begin to cook onions, soften not brown. Once onions are some and translucent, add rice, a little more olive oil, and brown together. Add wine and allow the rice to absorb it.

Add ½ cup broth at a time to rice, allowing the liquid to be absorbed. This will vary in time as the rice absorbs more liquid. Once all the broth is absorbed and the rice is tender, add squash and sage with salt and pepper to taste. Mix well.

Add mushrooms and ½ cup parmesan cheese, mix well.

Transfer to bowls and sprinkle with remaining parmesan, serve immediately.

Eat with optional rolls and white wine. (Or attempt to tell your children this is “Mac & Cheese Rice.)

Enjoy!

Love,

The College Cuisiner

P.S. Only two days left before I announce the winner of my giveaway of a Le Creuset Gratin Dish. Don’t forget to like the “Cuisiner” on Facebook and comment on the giveaway post for your chance to win! We can get 64 more fans by then can’t we?