Ah it’s begun, that heady whirlwind of a season that consists of holiday preparations, money-dropping, and (for some of us) manic all-nighters and frantic emails to advisors and professors triple-checking “that one last question.” This means that I’m two steps away from freedom, sweet lovely freedom. But in the meantime I’m just trying to wake up in time and not get to bed too late. I’m getting ready to head off to a weekly dinner with friends (one of those lovely respites that helps break up the craziness while simultaneously implanting a little seed of guilt in the back of my mind), but first I wanted to do my post-Thanksgiving post!
As I was certain it would go, the day ended up being a lovely day full of family, love, and too much damn food. Of course I mean that in the best way possible! Everybody always asks what you’re thankful for, and I’m definitely thankful for those three things. It’s a holiday that is strange in its celebration of excess (oh wait, that’s every American holiday, right?), but wonderful in its celebration of love and family. So I am thankful for my family, thankful for the love we share, and thankful for the blessing of access to wonderful food and fantastic cooks.
(I got pictures of everybody but my grandma and myself. She was too busy being an amazing hostess and cook, while I was too busy goofing around with instagram. PS that’s my lovely brother scarfing down some tasty appetizers)
But anyways, back to the food. Like I mentioned before, I made portobello mushrooms stuffed with butternut squash risotto. I really loved it (as the resident vegetarian), so I’m including the recipe here. I really suggesting trying it yourself!
(I also put together an amazing brussels sprout slaw that ended up being a hit. And for the record, there were no “oh nooo brussels sprouts” complaints. So slip that one in under the unsuspecting noses (and into the unsuspecting mouths) of the supposed brussels sprouts haters.)
| Portabellos Stuffed with Butternut Squash Risotto |
- Risotto
- 4 cups pureed or mashed butternut squash
- 1 scallop, sliced and diced
- 1 tsp minced garlic
- 1 tbsp olive oil
- 2 cups arborio rice
- 5 cups vegetable broth (for me that meant 5 cups water and 5 tsp vegetable “better than bouillon”
- 1 cup white wine
- 1/4 cup parmesan
- salt and pepper to taste
- Portabellos
- 4 (or 6!) portabello mushrooms
- 1 tbsp olive oil
- 2 tsp balsamic
- salt and pepper to taste
- 1/2 cup parmesan
- Heat broth in pot until it reaches a rolling boil. When it reaches a boil turn down the heat a little so that it stays hot.
- In the meantime, heat 1 tbsp oil in a large, deep pan on medium-high.
- Add diced scallop and garlic to the pan and saute for 3 minutes until fragrant.
- Add 2 cups rice to pan and stir to coat with oil. Heat for 3 minutes.
- Add wine and stir into the rice.
- When wine has soaked into the rice and evaporated a bit, but before the rice burns, add 1 cup of hot broth and stir.
- Add broth cup by cup and stir into the rice. The pan of rice should be hot enough to keep a light boil of the added liquid before it soaks into the rice.
- Taste as you go and stir. Add the broth slowly. The rice should be softening.
- When all the broth is added, stir in squash and cheese.
- Add salt and pepper to taste.
- Rice may be a little al dente, so cover the pan and turn off the heat, letting the risotto steam for 5 minutes.
- Cut out stem and wash.
- Marinate in olive oil, balsamic, and salt and pepper for 15 minutes.
- Preheat oven to 375F.
- Place the mushrooms underside up on a baking sheet and cook for 10 minutes.
- Add a hefty spoonful of risotto to each cap and a sprinkle of parmesan on top. Cook for 5-10 more minutes (depends on how soft you want your portabello).
- You can cut them into cute little fourths like I did if you’d like.
You can make the risotto the day before like I did, or make it right before you cook (takes about thirty minutes to prep and cook the risotto as long as you have already roasted and pureed the butternut squash).
You will have a lot of leftover risotto. They make lovely leftovers.
The Drunk Squash