Roasted Vegetable Risotto


So it’s been 2 weeks..but that’s better than 2 months!

We tried this because of the allure of a “one pot” label. Warning: This recipe takes a few pots than 1.

This was our first risotto and we definitely learned our lesson that risottos are time-consuming and relatively difficult to make. If you are willing to put the effort into this recipe, it has a great taste! We added bacon but you could add about anything you have in your fridge.

Men’s Health
1 cup 1/2″ cubes peeled, seeded butternut squash
1 cup diced cremini mushrooms
1 cup grape tomatoes, halved
4 garlic cloves (2 crushed, 2 minced)
1/4 cup plus 2 Tbsp extra-virgin olive oil
Salt and freshly ground pepper
8 cups low-sodium chicken broth
3 Tbsp butter
1 white onion, finely chopped
2 cups arborio rice (a short-grain variety)
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

How to make it:
1 Preheat the oven to 350°F. On a parchment-lined baking sheet, toss the squash, mushrooms, tomatoes, and crushed garlic with 1/4 cup of olive oil. Add salt and pepper to taste. Bake until golden, 5 to 10 minutes.

2 In a large saucepan, bring the broth to a simmer. Meanwhile, in a 4-to 6-quart pot, heat 2 tablespoons of olive oil and the butter on medium. Add the onion and minced garlic and cook, stirring constantly, until the onion softens, 3 to 4 minutes. Add the rice and cook, stirring, for 1 minute.

3 Add a ladleful of broth to the rice and stir with a wooden spoon until absorbed. Add more broth, a ladleful at a time, making sure it’s absorbed before adding the next ladleful. Cook the risotto until the rice is al dente, about 15 minutes.

4 Remove from the heat, stir in the vegetables, Parmesan, and basil. Adjust the seasoning and top with more Parmesan.

Wow, it’s been a while.

So… maybe once school starts our lives become not our own. This would help explain our severe lack of posts. Teaching, coaching and other basic duties and chores leech our life away like the little time-sucking vampires they are.

That being said, we’ve come up with a belated new-years resolution as it pertains to cooking and blogging;

1. Use all of our various cooking apparatuses at least once a month and

2. blog at least once a week.

Time will tell how well we stick by our resolution, or how quickly we let it fall by the wayside as most resolutions tend to go.