Parmesan Lemon Risotto Recipe with Roasted Butternut Squash

This Parmesan Lemon Risotto recipe will definitely satisfy your taste buds!  The addition of roasted butternut squash just makes it all that much better!

Parmesan Lemon Risotto

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Parmesan Lemon Risotto

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).

Parmesan Lemon Risotto Recipe

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!

Parmesan Lemon Risotto Recipe

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!

parmesan-lemon-risotto-with-roasted-butternut-squash-26

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!

Enjoy!

Sun Basket 3 Meals Free

 

Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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Servings
4 servings
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
  5. Fold in the butternut squash and serve immediately.
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Bruschetta Crackers with Mozzarella Cheese

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouWasa #CollectiveBias

Bruschetta Crackers with Mozzarella Cheese are a quick, easy, and delicious!  They are a great option to set out while entertaining for the holidays!  Serve them as an appetizer to dinner or set them out for guests to help themselves to during a holiday party!

Bruschetta Crackers with Mozzarella Cheese

I’m actually not too fond of tomatoes, so my obsession with bruschetta is kind of strange.   I could eat it straight out of the bowl, but I will admit, it’s even better paired with some thinly sliced fresh mozzarella cheese on top of Wasa Thins Rosemary & Sea Salt Crackers.  I’m telling you, these crackers were made for bruschetta!  You and your guests will love them!  This particular flavor reminds me of focaccia – another favorite of mine!

Bruschetta Crackers with Mozzarella Cheese

The recipe is quick and easy to make, leaving you more time to enjoy the festivities as well!  The full recipe with instructions is available on the recipe card at the bottom of the post, but pictures are far more fun!

Prep all your ingredients first by dicing the tomatoes and mincing the garlic and basil.

Bruschetta Crackers with Mozzarella Cheese

Combine chopped tomatoes, garlic, basil, and olive oil in a small bowl.

Bruschetta Crackers with Mozzarella Cheese

Lay out 6 Wasa Rosemary and Sea Salt Crackers and top with thin slices of mozzarella cheese.

Bruschetta Crackers with Mozzarella Cheese

 

Add a spoonful or two of the bruschetta mixture on top of the cheese.

Bruschetta Crackers with Mozzarella Cheese

Drizzle with a few drops of balsamic vinegar if desired.

Bruschetta Crackers with Mozzarella Cheese

Serve or set out for guests to help themselves to.

Bruschetta Crackers with Mozzarella Cheese

I tried Wasa Crackers for the first time a few months ago and was instantly in love with them!  They not only taste delicious but are low-calorie and Non-GMO Project Verified so you can feel good about the food you’re serving your friends and family.

Wasa Crackers

I especially love the Wasa Thins Rosemary & Sea Salt Crackers I used for this recipe. You can find them as well as Sesame and Sea Salt Wasa Thins and Multi-Grain Crackers at Harris Teeter. I would definitely recommend trying all three!  You can learn more about Wasa Crackers HERE.

I hope you’ll give these Bruschetta Crackers with Mozzarella Cheese a try this holiday season and that you and your guests love them!

Enjoy!

Wasa at Harris Teeter

 

Bruschetta Cheese and Crackers
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Servings
6 servings
Bruschetta Cheese and Crackers
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Lay out 6 Wasa Thins Rosemary and Sea Salt Crackers. Top with even amounts of the mozzarealla cheese.
  2. Cut each roma tomato in half and remove the seeds. Dice small and add to a small bowl with the basil, garlic and olive oil. Mix to combine.
  3. Place 1-2 spoonfuls of the bruschetta mixture onto each cracker. Add just a few drops of balsamic vinegar if desired.
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Pureed Gazpacho Soup

Pureed Gazpacho Soup is so easy to make and even more delicious!

Leave it me to crave a traditionally cold soup just as the weather is finally starting to cool off!  It’s actually 72 degrees outside on this beautiful October day!   This isn’t quite the weather I remember from my younger days for this time of the year.  Maybe that’s why I’m totally fine with making a Pureed Gazpacho Soup recipe today versus a spicy chili recipe?

Pureed Gazpacho Soup

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The funny thing about blogging about recipes is that you may not even come across this recipe until Summer!  Or, maybe it’s the middle of winter and you just want a gazpacho soup?  Who am I to say when and where you eat your gazpacho?  I’m just sharing a recipe that I LOVE with you and you can do with it as you please…so let’s get to it!

Pureed Gazpacho Soup

This recipe reminds me of a salad but in soup form, dressing and all!  The real reason I made this in October is because I’m trying to eat more vegetables and this soup is an easy, yummy way to get plenty of vegetables in your diet!

Pureed Gazpacho Soup

No need to pull out the pots and pans or fire up the stove for this one!  All you need is a good blender!  Yep…just chop everything up, toss in the blender, puree until smooth, and enjoy!  You can strain it if you want, but I prefer all the fibrous bits, so I don’t bother.  Add a drizzle of olive oil or a splash of vinegar if you prefer, and that’s it!  So easy!

Pureed Gazpacho Soup

Now you know that whenever you get the urge for Gazpacho, you can whip up this Pureed Gazpacho Soup recipe in no time!

Did anyone else think Gazpacho was some super fancy soup that took a long time to make and was far to complicated to make at home?


Pureed Gazpacho Soup
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Servings
4 Servings
Servings
4 Servings
Pureed Gazpacho Soup
Yum
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Cut the tomatoes, cucumber, pepper, and sweet onion into large chunks and add to a blender along with the garlic. Blend until very smooth, about 2 minutes. With the motor still running, add the salt and vinegar then slowly add the olive oil. Taste and adjust salt and vinegar to taste.
  2. Strain through a fine mesh strainer if desired (I skip this step) and refrigerate until chilled.
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