Butternut Squash Risotto

My daughter and I attended our local farmer's market a couple of Saturday's ago and I could not resist getting a couple of butternut squash.  It is probably my favorite squash and has so many uses.  Such as the recipe I am sharing with you.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

I hope you enjoy it as much as we did.

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Savory Mushroom and Herb Pork Roast

This tender pork was especially good when I sprinkled crisp, canned french fried onions over the top.  I placed the onions in a skillet for just a few minutes to warm them up.  Then I served everything up with a hearty helping of mashed potatoes.  Yum mm!!!!

Serve it up this weekend.  It is quick, easy, and the perfect Sunday meal.

2 medium onions, chopped

12 fresh baby carrots

1 boneless pork shoulder butt roast (3 to 4 pounds)

 Mrs. Dash Salt Free Garlic and Herb seasoning.

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup chicken broth

1 can (4 ounces) mushroom stems and pieces, drained

1/2 teaspoon dried thyme

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried marjoram

1/4 teaspoon pepper

1 tablespoon cornstarch

2 tablespoons cold water

French-fried onions, optional

Directions

• Place onions and carrots in a 5-qt slow cooker. Rub the roast with the Mrs Dash seasoning.  Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
• Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve pork with gravy. Sprinkle servings with French-friend onions if desired. Yield: 8 servings.