Month: November 2011

Risotto Florentine

This was a risotto improvisation that turned out wonderful! Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly. Add mushrooms, onion and garlic powder. Saute until onion is tender. Stir in spinach. Add wine and saute until absorbed. Slowly add 1 cup broth, stirring frequently. As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper and remaining butter.

Casseroles Vegetables

Yellow Squash Casserole

6 – 8 Yellow Squash, sliced
1 small onion, diced finely
12 Ritz Crackers
1/2 cup milk
2 eggs
1/2 cup shredded cheddar cheese
1/2 stick butter, melted
1 tsp. salt
1/4 tsp. pepper

Parboil squash and onion in salted water until tender; drain well. Place into buttered casserole dish. Top with cracker crumbs and cheese. Mix milk, eggs, melted butter and salt & pepper; pour over the squash. Bake for 1 hour at 325º. When casserole is almost done, put additional cheese and cracker crumbs on top, bake until cheese is melted.