Creamy Butternut Squash Risotto

I really like risotto... ha, who am I kidding its one of my favs! But the problem with risotto is the constant adding and stirring and the time it takes. As I was looking for quick recipes I came across this one and it is cooked completely in the microwave! I was a little suspect at first but it tasted just as creamy and tasty as making risotto on the stove. I did however need to microwave for an extra 10 minutes to make sure all the liquid was absorbed. I though this recipe turned out to be a very yummy lo-cal option to enjoy risotto.

Creamy Butternut Squash Risotto

Oxmoor House

Serves 4

Ingredients

1 1/4 cups uncooked Arborio rice or other medium-grain rice

2 teaspoons olive oil

2 1/2 cups fat-free, less sodium chicken broth

1 cup water

1 (12-ounce) package frozen pureed butternut squash

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons grated fresh Parmesan cheese

Grated fresh Parmesan cheese (optional)

Thyme sprigs (optional)

Directions

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.

2. Add broth and 1 cup water to rice; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid in absorbed (I ended up doing a total of 15 minutes instead of 5).

3 While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.

Butternut Squash Soup with Mini Ham and Cheese Sandwiches

I know in one of my past entries I mentioned that pumpkin was one of my favorite fall ingredients, but butternut squash is definitely in the running as well! Every time I'm at a restaurant or an event that serves butternut squash soup I always order it. It tastes so good when the weather gets cold and crisp. I think the reason I haven't attempted to make the soup myself was because I thought it was complicated but this recipe was so easy. Butternut squash is tough to cut but the supermarket sells pre-peeled and pre-cut packages, so that makes it easier too. I plan on making this soup again soon! The original recipe calls for slices of French bread with Swiss cheese, but I thought warm mini ham and cheese sandwiches would be a nice addition.

Butternut Squash Soup with Side Salad and Mini Ham and Cheese Sandwiches

Adapted from Cooking Light

Serves 4

Ingredients

Soup:

1 tablespoon butter

3 1/2 cups cubed peeled butternut squash (about 1 1/2 lbs)

3/4 cup chopped carrot

1/2 cup chopped sweet onion

2 1/2 cups fat free, less-sodium chicken broth

1/4 cup half-and-half

1/8 teaspoon salt

Ham and Cheese Sandwiches:

16 Slices French Baguettes (about 1/4 inch thick)

8 slices of ham

8 slices of swiss cheese

Dijon mustard

2 tablespoon butter

Directions

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrots, and onion; saute for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Preheat broiler.

3. Place squash mixture in a blender. Remove center piece of lid (to allow steam to escape), and secure blender lid on blender. Place clean towel over opening in blender (to avoid splatters). Blend until smooth. NOTE: I used a hand held blender instead, to prevent extra clean up.

4. To prepare toasts, spread butter evenly on each slice then arrange 8 pieces, butter side down, on a baking sheet. Spread dijon mustard on each piece of bread. Then layer half a slice of cheese, a piece of ham, then the other half slice of cheese. Close with the 8 remaining French bread slices, butter side up. Broil for 5 minutes, then flip sandwiches for 5 more minutes or until toasted. Make sure you keep an eye on the sandwiches, they will cook quickly. Yields 2 sandwiches per person and about 1 cup of soup.

For side salad:

Combine 2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; stir with a whisk. Add 6 cups fresh spinach and 1/2 cup sliced red onion, and toss to coat.