Butternut Squash and Spinach Risotto


1 1⁄2 cup Arborio rice
1⁄2 of a yellow onion, finely chopped
2 cloves garlic, minced
3 cups butternut squash, cut into 1/2 inch cubes 2 tablespoons extra virgin olive oil
1⁄2 teaspoon ground sage
1⁄4 teaspoon red pepper flakes (optional)
5 1⁄2 cups veggie or chicken stock, hot
1⁄2 teaspoon black pepper
3⁄4 cup grated Parmesan cheese
2 cups fresh spinach, chopped

Heat a large sauce pan or dutch oven over medium high heat. Add extra virgin olive oil.

Add the onion and butternut squash and saute until the onion is softened and squash has browned.

Add rice, garlic, sage and red pepper flakes to the saute pan. Stir to incorporate. Add the stock 1 cup at a time, stirring and allowing the liquid to be absorbed before adding the next cup of stock.

Once all the stock has been added, add the spinach, black pepper and cheese and stir well. Adjust seasoning and serve hot with additional parmesan cheese.





Comments

Post a Comment

Popular posts from this blog

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more