Butternut Squash and Vanilla Risotto

Last night was FRIEND Thursday! 

We had a much needed night of hanging out and catching up over yummy food!

Yesterday I asked FRIEND what we should eat for dinner, she responded suggesting that we make something Fall-ish, something with Butternut Squash or Pumpkin.

I went straight to the Food Network Website and found this delicious recipe!

Butternut Squash and Vanilla Risotto

Ingredients

4 cups vegetable broth

1 large vanilla bean

3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces

2 tablespoons butter, plus 1 tablespoon

3/4 cups finely chopped onion (from 1 onion)

1 1/2 cups Arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan 

1/2 teaspoon salt

2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the 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 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the 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. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

You must get the chives! They really made the flavor tasty!

picture/recipe

I want to try this..

This recipe looks YUMMY!! I am a gal who has to see pictures of food before I can make it and I must say that this looks delicious!

(Serves 4)
Pink shrimp season: April–October

• 2 heads Belgian endive, leaves sliced into long thin slices
• 1/2 pound arugula
• 1 head radicchio, shaved into thin slices
• Approximately 1 cup roasted autumn vegetables or fruits to taste (optional) such as butternut squash, red onions, pears or apples
• 3 tablespoons butter, divided
• 1 clove garlic, sliced
• 4 tablespoons slivered almonds
• 1 small onion, finely diced
• 1 bunch green onions, thinly sliced
• 1 teaspoon crushed chile flakes
• 1 pound Oregon shrimp, cooked and peeled
• Juice of 1 lemon
• 1 bunch parsley, finely chopped

Directions

For the salad:
Mix all of the greens and divide among four plates. Set aside.

For the vinaigrette:
Heat 2 tablespoons of butter in a large sauté pan. When it's melted, add the garlic, almonds, onion, and green onion. Sauté for about three minutes or until the onion is translucent.

Add the chile flakes and the shrimp, tossing to combine. The shrimp will begin to release some of their liquid creating the base of the vinaigrette. Add the lemon juice and simmer for two minutes on medium heat. At this point the mixture should have a slightly saucy texture.

Add the remaining butter and the chopped parsley and remove the pan from the heat, swirling to incorporate the butter as it melts. The vinaigrette should have a salsa-like consistency. Season the vinaigrette generously with salt and divide evenly between the four salads. Serve immediately.

recipe/picture

Fun Weekend Ahead!

I am so excited for this weekend! I have not seen My Sweeter in almost a month, and that was definitely a month too long!

We have a lot planned and I am so excited!!

Fleet week, Monterey and relaxing with yummy food and the best company any girl could ask for!

Did I mention that I am soo soo excited! :-)

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LovEvolution

So this weekend was my first experience at Love Fest...I know, I know, 5 years living in San Francisco, and I have never been! Well, this was the year, the golden year in this Golden City to attend! The weather was gorgeous and the company was even better!

The beautiful Saturday started out with getting ready at FRIEND'S house. We made shirts the night before and we decided to wear fun underwear over our leggings and our crazy FU shirts. We put on bright blue eye shadow, red lipstick and to top off the entire outfit, we used fake eye lashes, well feathers, on our eyes! 

We took a cab down to City Hall and began our journey through the festival :-) While we were waiting outside, a bunch of tourists asked to take our pictures and asked to take pictures with us--it was CRAZY! 

We got inside and ran into a few people that we knew, and I ran into an old high school friend. It was pretty funny and totally random! 

We had lots of admirers of our costumes, and we weren't even dressed that crazy! It was such a fun day! 

After our adventures, we went downtown and ate at the Nordstrom Cafe and chatted a bit. We were definitely getting weird stares as we walked through Union Square with bright blue eye shadow and red lipstick!

It was a fun day and I am so happy that I was finally able to experience it!