Baked Risotto with Chicken and Mushrooms

You know I love a shortcut. Cooking and presenting good *and* beautiful food is important to me. But it’s rare that I have lots of time to slowly work my way through a complex recipe on a normal night. So any shortcuts that allow me to still put beautiful healthy food on my family’s plates and I are instantly best friends.

Risotto is one of those dishes that you can get really wrong if you don’t get it right. Traditional risotto requires slow cooking with constant stirring, which also therefore requires really organized prep. I’ve seen all kinds of recipes that claim to get you a thick, creamy risotto without constant stirring, and I’ve tried a few, and most of them don’t deliver. But I’ve recently seen a few baked risotto recipes that looked promising, so I decided to give it a try myself. And you know what? It delivered! Traditionalists and trained chefs will raise their eyebrows and judge, but I promise you this is legit. Give it a shot and let me know if you agree. Here you go.

WHAT YOU NEED
* 1 1/2C arborio rice
* 4C chicken broth
* 1 sweet onion, minced
* 1 pint mushrooms, quartered (I used both white button mushrooms and baby portobellas, 50/50)
* 2t minced garlic
* 1 cup hot water
* 3/4C freshly grated Parmesan cheese
* 4T butter
* 1t salt
* Freshly ground black pepper, to taste
* Zest of 1 lemon
* Precooked rotisserie chicken from the store, broken down and cut into chunks
* Large handful fresh parsley, chopped

WHAT TO DO
Preheat the oven to 350F.

To a large, oven-safe pot, add the rice, broth, onion, mushrooms, and garlic. stir to combine.

Put the pan, uncovered, into the oven. Cook for about 35 to 40 minutes. After 20 minutes, if the rice has absorbed more than half the liquid, cover the pot.

Remove the pot from the oven and then add the hot water, Parmesan cheese, and butter. Stir to combine.

Season with salt and pepper, and then add the lemon zest and the chicken. Stir in the parsley and serve immediately.

Parmesan and Garlic-Roasted Acorn Squash

I am committed to cooking with more squash this year. I get in a zone sometimes with certain ingredients and neglect others. Squash is one of those. And since fall is squash season, the time is now! This very simple dish is so incredibly tasty and luscious. It would make a beautiful Thanksgiving side, if you’re in holiday menu-planning mode. With just 4 ingredients and 30 minutes total cook time, this dish is fall and weeknight perfection. Here you go.

WHAT YOU NEED
* 1 small acorn squash
* 2T olive oil
* 1/4C grated Parmesan cheese
* 2t garlic powder

WHAT TO DO
Preheat the oven to 400F.

Cut the squash in half lengthwise, scoop out the insides, and slice the two halves into 1/2″semicircles.

Place the squash, olive oil, cheese, and garlic powder together in a bowl and toss to coat.

Lay the squash out in a single layer on a baking sheet. Bake for 30 minutes until the squash flesh becomes tender and the cheese crisps up a bit. Add 5 minutes if the squash is still a bit hard.

Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.

Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.