This recipe is the perfect blend of hearty winter fare and bright spring veggies…
It’s kind of weird that I’ve never made a risotto primavera, given my love of risotto. But when I was home for Passover this year, we were trying to come up with a delicious side dish and my mom mentioned risotto. We thought about all the veggies we had, and all the fresh herbs, and I decided that it was the perfect idea.
I’ve said this a million times, but people always think risotto is so difficult. But it’s not! It just needs a little TLC…you can’t rush it, but 90% of risotto is in gently stirring. You get too rough with it, try to turn the heat way up to rush it, and that’s when things go south.
Plan for an hour. But it’s an hour of stirring, drinking wine, talking to guests—it’s the perfect dinner party dish.READ THE POST
I feel like I have to sneak one more winter-y recipe in here, even though it’s TOTALLY SPRING!
(Though you wouldn’t know it from our gray, rainy day today…)
Oh man, I’m so glad it’s spring. Bring on farmers market fruit and veggies, grilling out, and foods that make me feel skinny. But first—hearty, cheesy, decadent (but not TOO decadent) girls’ night food.
We had a girls’ night at my place a couple months ago, and wanted something super easy, that I didn’t have to put a ton of time and effort into while we were all drinking wine and chatting. This recipe came together very fast, and the only complicated piece was cutting up the butternut squash, but you could easily just buy it pre-cubed. I even had a pretty helper—that girl’s got her priorities, has both a glass and bottle nearby!READ THE POST
So, we basically got like two weeks of fall in Georgia before it got COOOOLLLLD! But those two weeks were really beautiful.
This tree outside my window is absolutely glorious, like flame.
And these leaves form an awesome natural stoplight.
The changing of the seasons has also meant that the grocery stores and my CSA box have been all-gourds-all-the-time. I got a couple beautiful butternut squashes and, since I finally learned how to peel and disassemble them last winter, I was actually excited to try out this recipe.
Also, sage. Because sage is always the answer.
This sauce is deceptively creamy and rich, but doesn’t have any cream or milk, or even cheese until the very end. The leeks form a super flavorful base, and the pureed butternut squash is like butter and cream and squash all in one. This was a super easy and healthy dinner.
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