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
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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How To Make Roasted Tomatoes

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!

How To Make Roasted Tomatoes

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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.

How To Make Roasted Tomatoes

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 mat to make cleaning up any baked on tomato juices easier.  You can also line the pan with foil.

How To Make Roasted Tomatoes

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!

Pasta with Roasted Tomatoes

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!

Enjoy!


Pasta with Roasted Tomatoes
How To Make Roasted Tomatoes
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Pasta with Roasted Tomatoes
How To Make Roasted Tomatoes
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Ingredients
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Instructions
  1. Preheat oven to 400°F. Place the tomatoes into a small bowl, drizzle with olive oil, and sprinkle on salt and pepper to taste.
  2. Spread tomatoes onto a baking sheet lined with a Silpat Mat or foil. Bake about 15 minutes until the tomatoes are just collapsed.
Recipe Notes


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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
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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