Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

Creamy Autumn Harvest Risotto

This was an everything-but-the-kitchen sink kind of recipe–couple of Brussels sprouts here, some carrots over there, butternut squash frozen and ready to use. I whipped up a batch of Autumn Veggie Risotto yesterday because we had the most random produce and veggies in our fridge and freezer. The rainy, cold weather and upcoming football game created the perfect setting for a hearty dish. Risotto is comfort food at its finest. No need for heavy cream or cups of cheese to create a rich meal. The continuous stirring breaks down the rice’s starches to give risotto its gelatinous consistency and creaminess. I stirred in some mascarpone cheese leftover from making vegetable bolognese. The flavors of the vegetables speak for themselves accentuated by Parmesan cheese’s sharp bite.

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Entrée, Gluten-Free, Italian, One Pot Dish, Vegetarian

The Best Meatless Bolognese

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You have to trust me. This is delicious. Like I-need-seconds-right-now delicious. Like better than any dish served at Matzaluna (Allie knows what I mean). The ingredient list may look a wee bit long and/or intimidating, but this Creamy Vegetable Bolognese is really quite simple. I must admit, I don’t care for mushrooms. It has nothing to do with flavor and everything to do with texture. I just can’t get over that chewiness. By tossing the mushrooms into a food processor with all the other vegetables, you take care of that texture issue. This sauce would be perfect over your favorite pasta (spaghetti squash or zoodles), meat, white fish or even on a crusty piece of bread as an app. I loved it. Another winner from Giada’s Feel Good Food. I can’t wait to make it again, but I think I’ll need a double batch next time . . .

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