butternut squash

Butternut Mushroom Risotto

/ ktbuchs87

The first time that I made risotto did not go well.  I found a recipe online and did everything that it said.  What I was left with was watery and still slightly crunchy.  This was not the “creamy” risotto I had heard so much about.  I pushed the recipe to the bottom of my stack and went on my merry risotto-less way.

Flash forward a few years and I decided to try it again.  This time went much better and I ended up with a tasty and comforting dish.  The only problem was that it took quite some time to get the risotto ready.  Now I don’t mind recipes that take a lot of time, usually on the weekends I specifically choose meals that will take a few hours because I like cooking.  What I don’t like are recipes that take a long time and are kind of boring.  If you’ve ever made risotto you know that it takes a lot of stirring.  A LOT of stirring.  While I liked the taste and texture of risotto I did not like the process of making it.

Join me in the present and I have found a way to make risotto that isn’t totally boring.  The slow cooker.  How I didn’t think of this idea before I have no idea because I am in love with my slow cooker!  This recipe has all the deliciousness of risotto with about half of the stirring.  That is a wonderful thing!

Butternut Mushroom Risotto

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  • 1 tbsp roasted garlic or 3 to 4 cloves minced
  • 2 leeks, dark green parts trimmed off and white parts sliced thin (save the stalks to make homemade broth!)
  • 1 medium onion, chopped
  • 8 oz package of mushrooms, sliced (you can use any variety like button or cremini)
  • 3/4 cup white wine or vegetable broth
  • 2 cups short grain brown rice
  • 1 tsp salt
  • 5 cups vegetable broths
  • 2 tsp marjoram
  • 1 tsp parsley
  • 1 cup pureed butternut squash

 

1.  In a large pan heat a little olive oil and saute the leeks, onions, garlic, and mushrooms.  You want the mushrooms to reduce in size and the leeks and onions to have a little brown around the edges.  Place all the vegetables into your slow cooker.

2.  Using the same pan, add in the 3/4 cup of white wine or broth and scrape up any brown bits on the bottom.

3.  Add the 2 cups of brown rice to the pan and cook over medium high heat until all the liquid is absorbed.  Constantly stir the rice.  This should take about 10 to 15 minutes.

4.  Add the rice, 5 cups of broth, marjoram, parsley, and salt to the slow cooker with the vegetables and stir to combine.  Cook on high for 2 to 3 hours.

5.  The risotto is done once all the liquid has been absorbed.  At the end of the cook time stir in the pureed butternut squash.  Cook for an additional 5 minutes.

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I made this last weekend and it was awesome.  It’s a really comforting meal and with the ridiculously cold weather coming this weekend this is the perfect dish to warm up with.  It also takes minimal effort and yields a creamy rich risotto.  This is also a good recipe to make a big batch of so you have leftovers for lunch for the work week.

Have a great weekend and make sure that you stay warm!

Butternut Peanut Stew

/ ktbuchs87

If you have been living under a rock for the past week, I may have some shocking news for you.  It’s cold.  Not just, “Oh it’s slightly chilly out there, better zip up”.  It’s full on cover every inch of your body in three layers of the warmest clothing you have so you don’t turn into a human popsicle the minute you step outside cold.  I don’t mind cold weather, but when it gets this cold I just want to burrow into a nest of my warmest blankets and drink hot cocoa.  I’m sure some of you have the same feelings.  So in an attempt to get you warm and give you some comfort, I have a delicious stew for you.

This stew is hearty, comforting, warm, tasty, and will hit the spot after a long cold day.  Plus you can make it in your slow cooker so you can start it before you go to work and come home to a healthy and hot meal.  Now I ask you, what’s better than that?

 Butternut Peanut Stew

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  • 1 cup dried chickpeas, soaked overnight or 1 can of chickpeas
  • 3-4 cups butternut squash, cubed
  • 1 large red bell pepper, diced (you can use green too)
  • 1 onion, diced
  • 1 can of full fat coconut milk (NOT light, trust me)
  • 4 cloves garlic
  • 1 can diced tomatoes
  • 1 tbsp fresh ginger, roughly chopped
  • 2 tbsp creamy peanut butter
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne, more if you want it spicier
  • 1 tbsp curry powder
  • 3 tbsp cilantro
  • salt and pepper to taste

1.  In a food processor or blender add garlic, tomatoes, ginger, peanut butter, cumin, cinnamon, cayenne, curry powder, and cilantro.  Blend until you have a thick paste.

2.  Place drained and rinsed chickpeas, onions, peppers, and butternut squash in a slow cooker.  Pour in peanut paste and add in coconut milk.  Stir until everything is well combined. Cook on low for 6 to 8 hours.

3.  Toward the end of the cook time stir every so often.  If it’s getting too dry, add in a little water.  Add salt and pepper if needed.

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This stew is great on it’s own, but if you want an even heartier meal, you can serve it over rice or pasta.  Hopefully these temperatures will warm up just a touch but until then make yourself some of this yummy stew!  Happy Friday!

What tricks do you have to keep warm in frigid temps?