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pointguy36
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I made Rigatoni with Butternut Squash & Spicy Sausage from Giada De Laurentiis with homemade Honey Oat Bread - it was delicious!!
appleseed87
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chicken lemon soup
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Banana and oatmeal
Arctictwin
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Had dental work so soup it is! Prolly tomato.
perrymason12
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Soups and Salad! A favorite dinner combo.
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Pumpkin risotto....
Risotto alla Zucca (Winter Squash Risotto)
This creamy squash risotto, Risotto alla Zucca it's the perfect recipe for a warming fall dinner!
Ingredients
2 Tbsp unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb butternut squash, diced ½ inch (4 c diced)
1 tsp salt
1 tsp dry rosemary
6 ½ c vegetable or chicken broth, divided
1 ½ c Arborio rice*
1 oz (1/3 c) Parmesan cheese, grated (plus additional for serving)
Instructions
In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
Add the rice to the squash mixture, and mix until evenly distributed.
Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese.
Serve immediately topped with additional Parmesan cheese.
Notes
* You can substitute regular white rice for the Arborio, however your risotto will not have as creamy of a consistency. The amount of broth and cooking time will also change slightly if using regular white rice.
Risotto alla Zucca (Winter Squash Risotto)
This creamy squash risotto, Risotto alla Zucca it's the perfect recipe for a warming fall dinner!
Ingredients
2 Tbsp unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb butternut squash, diced ½ inch (4 c diced)
1 tsp salt
1 tsp dry rosemary
6 ½ c vegetable or chicken broth, divided
1 ½ c Arborio rice*
1 oz (1/3 c) Parmesan cheese, grated (plus additional for serving)
Instructions
In a large, 12” sauté pan with high sides, melt butter over medium heat. Add diced onion and garlic and sauté for 5 minutes, until softened. Add the squash, salt, rosemary, and ½ cup of broth and cook over medium heat until the squash begins to turn tender, 5-8 minutes.
While the squash is cooking, bring the remaining 6 broth to a simmer in a saucepan. Reduce the heat to low to maintain a slow simmer.
Add the rice to the squash mixture, and mix until evenly distributed.
Reduce the heat to medium low and add the broth, roughly 1/2 c at a time. Stirring between each addition and waiting until the broth has completely absorbed before adding any more. Continue to cook the risotto this way until the rice is soft and creamy, roughly 45 minutes. (You may not use all of the broth in your saucepan.)
Once the rice has reached your desired consistency, remove the pan from the heat and stir in the fresh, grated Parmesan cheese.
Serve immediately topped with additional Parmesan cheese.
Notes
* You can substitute regular white rice for the Arborio, however your risotto will not have as creamy of a consistency. The amount of broth and cooking time will also change slightly if using regular white rice.
Last edited:
ber salad...
