Our family had a very difficult last few months so were ready to celebrate the end of 2012 and welcome in 2013! It is very rare when both our sons are in town for the holidays; this year, however, not only were are sons home but their girlfriends were in too! I wanted to make this night special because they could have gone anywhere but they chose to spend the evening with us. What to do, what to do…and then it occurred to me. I love to cook so I made a very nice dinner and then we played games, talked, joked around and enjoyed each others company.
I must digress for a moment. If you do not have the game “Cards Against Humanity” a must buy unless you get offended easily or are prudish. It is similar to the game “Apples to Apples” but hysterically offensive. Yes, I do have a sick sense of humor but isn’t that better than not having a sense of humor at all?
Here is the menu for that evening which was all homemade. I will post a new recipe from this menu every week. Today I will share with you the recipe for my gluten-free vegetarian butternut squash risotto–so flavorful. Feel free to let me know which recipe I should publish next. I hope you enjoy!
- Bruschetta and a vegetarian Mexican dip
- Salad with roasted golden and red beets
- Braciole stuffed with spinach, pine nuts, prosciutto, Pecorino Romano cheese, provolone cheese, fresh garlic and basil braised in homemade marinara sauce
- Spaghetti Squash with homemade marinara sauce
- Roasted butternut squash risotto
- Flourless Chocolate Cake with a vanilla bean creme anglaise and raspberry sauce
- Chocolate Covered Strawberries
- Fresh berries
VEGETARIAN ROASTED BUTTERNUT SQUASH RISOTTO
1 small butternut squash, peeled, seeds removed, and chopped into ½” pieces
4 cups vegetable broth, heated to barely a simmer and keep on heat
1 cup of risotto Arborio rice
1 small onion, chopped
2 cloves of garlic, minced
1 celery stalk, chopped
3-4 TBS olive oil
1 TBS of fresh parsley
Salt and pepper to taste
Preheat oven to 400°
Place squash in bowl, drizzle with 1-2 TBS of olive oil. Sprinkle with salt and pepper and toss to coat. Put squash on roasting pan and roast, stirring occasionally, until tender and beginning to brown (approximately 35 minutes).
Heat 2 TBS of olive oil in a sauté pan using moderate heat. Reduce heat to low, add onions, celery and garlic and sauté until softened, not browned. Add rice and stir for 1 minute.
Increase temperature to low-medium and add a ladle of vegetable broth. Stir until the liquid is absorbed and then add another ladle of broth. Continue doing this until the risotto is nearly cooked (approximately 20 minutes). Add salt and pepper to taste, sprinkle with fresh parsley and serve.
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