I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do! I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.
I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead. Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).
I was a little worried it wasn’t going to work out. I really had no idea it was going to turn out amazing, but it did! Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!
In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – it’s not hard! Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.
I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine! You can do it!
Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well. I’m planning to serve it at Thanksgiving this year!
Have you been afraid to make your own risotto? If so, don’t be! Give this recipe a try! I think you’ll be surprised….and full!
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
Fold in the butternut squash and serve immediately.
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These Warm Asiago and Jam Crackers are the perfect appetizer for all your upcoming holiday entertaining!
The holidays can be absolutely crazy! They seem to always sneak up so quickly, but I’ve found a way to get a head start on things so that holiday entertaining is a piece of cake this year!
Keebler has a new app. It’s called the Keebler Party Planner Live App. You can download it for free. It’s full of recipe ideas and party planning tips and suggestions! It’s a great resource to help you plan all your holiday needs now so that you can relax and enjoy the party later!
I recently downloaded the app and just had to try making the Warm Asiago and Jam Crackers. The recipe looked really easy, but also really delicious!
I stopped by Sam’s Club to get everything I would need. Sam’s Club is definitely the place the shop to buy things in bulk for holiday entertaining!
I bought Keebler® Club® Crackers, asiago cheese, jam, and pecans. Be sure to check out the Instant Savings booklet at Sam’s Club to see how you can save $1.00 on Keebler® Club® Crackers right now too!
Making the Warm Asiago and Jam Crackers is so easy!
First, place 36 Keebler® Club® Crackers onto a baking sheet.
Add a thin triangle of the asiago cheese to each cracker.
Top with a dollop of jam and a sprinkle of chopped pecans.
Warm in an over preheated to 375°F for 3 to 4 minutes.
I love quick appetizers that allow me to serve my guests something really delicious, but also free up more of my time to enjoy myself as well!
Cut cheese into 36 triangular-shaped slices to fit crackers. In a shallow baking pan arrange crackers in a single layer. Top each cracker with a cheese piece. Spoon preserves on top. Sprinkle with pecans.
Bake, uncovered, at 375F for 3 to 4 minutes or until preserves bubble and cheese begins to melt. Serve immediately.
Every once in awhile, I like to share a “How To” post. Sometimes things come off too complicated or we just don’t think of these simple little things we can easily do that can actually make a huge difference in the flavor of our meals! Roasted garlic and toasted coconut are two of my favorite ingredients that make it easy to change the flavor of so many dishes! Today I am sharing how to make roasted tomatoes because they too can add more depth to your dishes – especially pasta dishes!
Making roasted tomatoes is actually really easy. I usually start with grape or cherry tomatoes because you don’t have to worry about doing any chopping. Just wash, pat dry, and toss them into a small bowl.
Drizzle the tomatoes with olive oil and sprinkle on some salt and pepper to taste. Give them a good toss so they are all covered in the oil.
Spread the tomatoes onto a sheet pan. I would recommend lining your pan with a Silpat matto make cleaning up any baked on tomato juices easier. You can also line the pan with foil.
Baked at 400°F for about 15 minutes, or until they are all collapsed.
These roasted tomatoes go great tossed into just about any kind of pasta dish! I most recently used them in my Pasta with Creamy Goat Cheese Tomato Sauce recipe, but they even work well in pasta dishes that don’t have any type of red sauce! I also like to use them in pasta salads, veggies wraps, and paninis!
I hope this quick and easy tutorial on how to make roasted tomatoes has inspired you to give them a try! I am always looking for new ideas and would love to know how you are planning to use them too!