Wednesday, February 1, 2012

What I Ate Wednesday- More Home Cooking Challenge

So last Friday night, we made a double recipe of the Sauteed Chicken Breasts with Balsamic Pan Sauce. We each had a breast that night, which left 6 leftover breasts.  This was part of my master plan to pair the same balsamic chicken with....
Butternut Squash Risotto. But since they each would take awhile, I didn't want to cook them both on the same night. So we made boxed couscous for the first night, and paired the leftovers with the Butternut Squash Risotto.

 Luckily I had a helper, because risotto is very labor intensive- you have to stir constantly. He did all the stirring while I prepped the ingredients for the next step. Looks delicious already!

One of the things I love most about this recipe is all the wonderful colors. Bright orange squash, bright green sage, bright red [chicken] bacon. So pretty!

 There's the finished product- creamy, yellow butternut squash risotto. SO GOOD!
Here it is paired with the chicken, and a glass of wine. Rule: if you are cooking with wine, you are drinking wine too. The risotto was extra delicious with the balsamic sauce, but was plenty tasty on its own too. I think it could even go as a main dish rather than a side. And, bonus, we have leftovers for lunch too!

This hits my veggie quota for last week's Home Cooking Challenge.  And it is definitely a keeper. Only thing is that my local grocery store doesn't carry Arborio rice. I have to stock up when I go into the city to the fancy grocery store so I buy 2-3 packs at a time.
For this week, I started off with a Meatless Monday veggie lasagna from Runners World. I admit I was a little skeptical of cream cheese in a lasagna, but it was tangy and creamy and delicious. Definitely recommend this one!

Yummy layers of gooey, cheesy, veggie goodness!


                                           Thanks for joining me on this...


  1. mmmmmmm that risotto looks amazing, i'm going to have to make some!

  2. i have been wanting to try out risotto. it intimidates me! yours looks great!

    1. The 2 secrets to risotto (from my own experience) are: PATIENCE and the right kind of rice. As I said up there, my normal grocery doesn't carry the right rice, but using the wrong rice it just doesn't absorb the right way and ends up slushy. As long as you have arborio rice and patience, you'll have great risotto!

      Thanks for stopping by :-)

  3. I have never tried making risotto, but really want to! It looks so glorious and it would be a fun challenge :)