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.
This Creamy Chicken Pot Pie with Puff Pastry recipe is a smash up of a couple different recipes mixed with a dash of my own personal preferences, but I’m biased and just know you will love it too! It’s actually taken me quite a while to get this up on the blog. On my first attempt, I was taking too long to get it perfect. Because I’m not the type of food blogger who can throw away food, I always coordinate my blogs posts with our family meals. It doesn’t always work in my favor. People were getting hungry and lacking the patience I needed from them to get pretty pictures for all of you! Alas, it was eaten before any photos were taken.
This is attempt #2. It was almost a complete repeat of my first attempt, but this time around I was also a bit under the weather. While my photos are still not as perfect as I’d like for them to be (I’ll most likely try to get new ones yet again next time), the recipe is spot-on!
With this pot pie, you will have a rich, flavorful, thick creamy sauce loaded with chunks of chicken, potatoes, and vegetables! The sauce itself is flavored with shallots, white wine, and tarragon. Anytime I make something with peas and a cream sauce I always feel the need to add tarragon. I can’t remember ever using tarragon any other way, but I really do like it a lot so, if you have some suggestions for using it I’d love to hear them!
I usually put all of the pot pie filling into a large baking dish and top with a single sheet of puff pastry. I love love love puff pastry! In these photos, I decided to use my individual baking dishes. I know we can’t be the only family who fights over the crust! This was a great solution to that problem and everyone got more than enough! It did take two sheets of puff pastry to top the individual dishes, though. I used one empty baking dish to make imprints on the pastry dough to the cut out perfectly sized ovals to fit on top of each pot pie. As I was making them I realized they look like footballs! So now these are also being added to my football party food list!
I hope you give this Creamy Chicken Pot Pie with Puff Pastry recipe a try soon! Maybe even at your next football party! Be sure to let me know how they turn out!
Fun Find! I have had these Le Crueset Mini Cool Tools for years! I use them to remove hot dishes from the oven, over hot lids when I’m cooking on the stovetop, and as coasters. Both my kids have taken them at times to play with them and they still look brand new! I also have some of the full sized hot pads as well and they get uses almost every single day!
Preheat oven to 425 degrees F. Set puff pastry out to thaw.
In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes, then add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon. Mix in the milk and creamer and bring to a boil. Reduce heat and simmer until the sauce thickens.
Once the sauce is thick, mix in the wine, potatoes, carrots, and peas. Transfer to one large baking dish and top with one sheet of the thawed puff pastry, or use 6 individual baking dishes as I did in the photos above. You will have to use one of your baking dishes to make imprints on the puff pastry so you can cut it to fit on top of each dish. Make a few slits in the puff pastry for steam to escape while cooking.
Place baking dish(es) on a baking sheet and bake for 30 minutes for a large baking dish, or 20 minutes for the smaller dishes.