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.
Lately, I have had brunch on the brain. I have been thinking to make a whole spread filled with delicious brunch recipes one weekend for my boys, but haven’t quite figured out exactly what foods are brunch appropriate!
The only thing that came to mind (so far) is Lemon Ricotta Pancakes. Why? Because I went to brunch once and that’s what I ordered. And they were amazing! So amazing that I haven’t forgotten about them in all the years that have passed since that one meal!
So I went scouring the internet recently for a Lemon Ricotta Pancakes recipe I could use to make for breakfast one morning and quickly got fed up. Nothing I found was quite what I was looking for. Most recipes seemed too complicated for a meal that I tend to make when I’m still half-asleep. I need an easy pancakes recipe!
So that’s what I came up with! A simple Lemon Ricotta Pancakes recipe!
My recipe for these easy Lemon Ricotta Pancakes involves just a few simple steps and the ability to flip pancakes – that’s the hard part! Stack them up, sprinkle on some powder sugar and finish them off with a few raspberries to fancy them up if you want, and viola! Brunch is served!
With all this talk of brunch, let’s be real here…these pancakes are the perfect breakfast recipe as well! Or, try them the next time you’re having breakfast for dinner!
I think you and your family or friends will love them! My 9-year-old told me they are his second favorite pancakes…after a popular frozen brand! Normally I’d be a little offended but he’s a 9-year-old who loves Lemon Ricotta Pancakes! I can’t complain about that!
Hopefully, you’ll agree that this is not only the easiest Lemon Ricotta Pancakes recipe but also the most delicious!!
These are definitely going on to my brunch menu someday! If you have any brunch suggestions I would love to hear them! Leave a comment and let me know what your absolute favorite brunch foods are – I really need some good ideas!
Combine the flour, baking powder, salt and sugar in a small bowl. Set aside.
Whisk together the ricotta cheese, eggs, milk, lemon zest and juice in a medium bowl. Gradually whisk in the flour mixture until well blended.
Heat a griddle to 350 degrees and coat with butter. Add 1/4 Cup batter to the griddle for each pancake and cook until bubbles appear on top. Flip and cook the other side until golden brown. Serve with raspberries and powder sugar if desired,