from Everyday Italian
Giada De Laurentiis
- 4 cups reduced-sodium chicken broth
- 3 tbsp butter
- 3/4 cup finely chopped onion
- 1 1/2 cups Arborio rice or medium-grain white rice
- 1/2 cup dry white wine (I used Marsala)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp freshly grated black pepper
- In a medium saucepan, abring the broth to a simmer. Cover the broth and keep hot over lot heat.
- In a large, heavy saucepan, melt 2 tbsp butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 mintues. Add 1/2 cup of simmering broth and stir until amost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cuip at a time, sitrring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tbsp of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.
Butternut Squash with Sage
from Everyday Food: Great Food Fast
from the Kitchens of Martha Stewart Living
- 2 tbsp butter
- 2 lbs butternut squash, pelled, seeded, and cut into 3/4 inch pieces (I cut them into 1/2 inch pieces)
- 1 tbsp chopped fresh sage or 1/2 tsp dried
- 2 cloves garlic, roughly chopped (the original recipe doesn’t call for this but it was a nice addition)
- 1/4 cup water
- Melt the butter in a 12 inch skillet over medium heat. Add the squash and garlic; season with salt and pepper. Cook, tossing frequently, until the squash is lightly browned, 5-6 minutes.
- Add 1/4 cup water and reduce the heat to a simmer. Cover and cook until the squash is fork-tender, 8-10 minutes.
- Toss with sage
Prep time: 10 minutes
Cook time: 15-20 minutes