I hosted my first Thanksgiving ever this year!!! Although I love the holiday dearly, my not eating turkey has always left me with a hodge-podge of side dishes that never quite, in my mind, do justice to the notion of being grateful for food. So, this was my alternative! Feeling very grateful to share this meal for two of my favorite people in Boston : ) Ingredients:
2 shallots, diced
1 small onion, diced
1 garlic clove, diced
1/2 cup chopped fresh sage
2 cups of risotto (makes enough for six)
1 carton of vegetable broth (I used all of it tonight!)
1 bottle of dry white wine (I used about 2 1/2 cups)
1/3 cup parmesan cheese
1 cup of chopped butternut squash, roasted
1 cup of dried chantrelle mushrooms (or a mushroom of your choice), revived and rinsed
So, I've been making this healthy version of risotto for a little while; you'll see another blog entry, a Valentine's dinner, that uses the same basic principles: sautee the onions, shallots, and garlic, and add any other herbs that interest you. When they are translucent, add the rice, and give it a stir. Quickly add the wine, which will deglaze the pan and lift up any of the herbs that have begun to stick! When the wine gets absorbed, add a cup of broth, and keep stirring and adding liquids until the rice has become creamy and delicious! Before you serve the dish, add the cheese, the mushrooms, and the butternut squash. Garnish with sage : )
The scallops in this recipe are pan-seared in olive oil and then drizzled with truffle oil, which was very fun to try! Happy Thanksgiving!
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