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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Why not change things up a little this Thanksgiving holiday with this sweet and savory Strawberry Basil Roasted Turkey recipe!
I love cooking for Thanksgiving. Even if we plan to go to a relative’s house on the actual holiday, I will still make a full dinner with all the fixings on a different day of the week! My family has been eating a lot of turkey lately as I was trying out all kinds of new recipes before coming up with this Strawberry Basil Roasted Turkey recipe!
I know the turkey is supposed to be the star of the show, but if I’m being honest here, I always cook it the same ole way with the same ole seasonings on it. Don’t get me wrong, it’s really delicious, but sometimes change is nice too!
One of my favorite food combinations is pairing fruit with meat. I decided that would be the route I’m going with this holiday season and started testing recipes recently. Cranberry and turkey are a classic combination, and for good reason, but I wanted to do something a little different!
Strawberry and basil go so well together that I decided to make a Strawberry Basil Roasted Turkey. I used Smucker’s Fruit & Honey Strawberry Fruit Spread because I appreciate the fact it’s naturally sweetened with honey. You can definitely tell a difference between this fruit spread and the other one’s out there.
Making the turkey was incredibly easy! I used a 3-pound turkey breast for this recipe. If you’re making a whole turkey I would recommend doubling this recipe.
Rinse your turkey and pat dry with paper towels.
Sprinkle on some salt and pepper.
Warm the Smucker’s Fruit & Honey Strawberry Fruit Spread in a small saucepan over medium heat until thinned out. This makes it easier to spread onto the turkey.
Using a silicone brush, cover the turkey in the warmed fruit spread.
Sprinkle on chopped fresh basil.
Roast according to the package directions or until the internal temperature reaches 165°F.
I warmed some additional fruit spread to drizzle on the turkey after it was plated and sprinkled on a little more basil too!
The full printable recipe for Strawberry Basil Roasted Turkey can be found below. There’s an Ibotta offer available right now for you to earn $1.00 off Smucker’s Fruit & Honey Fruit Spread so make sure to pick up a jar at Walmart to use for this recipe – you will not be disappointed! Be sure to check out all the other varieties as well – the Strawberry Jalapeno is a personal favorite and I just bought a jar of the Blueberry Lemon flavor to use on pancakes! There are also Triple Berry and Concord Grape varieties as well! Yum!
Preheat oven to 325°F. Rinse the turkey breast and pat dry. Place in a roasting pan or dish and sprinkle with salt and pepper.
Warm the Smucker's Fruit & Honey Strawberry Fruit Spread in a small saucepan over medium heat until thinned out. This makes it easier to spread onto the turkey.
Use a silicone brush to spread the fruit spread all over the turkey and sprinkle on the basil.
Roast for 1 hour 45 minutes to 2 hours or until the internal temerature reaches 165°F. Serve.
*You can warm more of the fruit spread to drizzle onto the turkey after it's been plated and sprinkle on more basil, if desired.
If using a whole turkey you may need to double or triple this recipe depending on the size of your turkey. Please follow the cooking instructions for your particular turkey if different than the one I am using.
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!