Yet in all this time, I’ve never once posted a recipe.
Well my friends…the time has come.
Whenever Mrs. Dude is whipping up something amazing for me in the kitchen, I always ask her how she made it. Her response is pretty much always the same: “Oh…it’s so easy.” And yet she never tells me how to do it.
Well I had a major hankering for some of Mrs. Dude’s famous gluten-free risotto last week and since she is kinda out of commission these days, I ponied up and with Mrs. Dude’s verbal guidance, I actually made the risotto myself. I posted a picture of it on Facebook and everybody was clamoring for the recipe.
So from me to you…here you go. Mangia Mangia!!
(Dude note: The recipe below is for Butternut Squash Risotto, which is really dynamite. But you can replace the squash with anything you like. I actually used broccoli and mushroom for this batch. Oh…and obviously, make sure the chicken broth is gluten free.)
Mrs. Dude’s Gluten-Free Risotto
– 1 package cut up butternut squash
– 2 cups low-sodium chicken broth
– 1/4 cup dry white wine (more if you plan on drinking while cooking)
– 1 cup water
– 1 tablespoon chopped fresh or 1 teaspoon dry sage
– 1 teaspoon olive oil
– 1 cup diced onion
– 2 garlic cloves, minced
– 1 cup uncooked Arborio or other short-grain rice
– 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme (hopefully you can find the thyme to make this…thank you, I’ll be here all night)
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/4 cup grated fresh Parmesan cheese
– Preheat oven to 350.
– Cut up squash to small pieces (about 1/2 inch cubes).
– Bake the squash for 10 minutes or so.
– Increase oven to 400.
– Bring water, broth and sage to a simmer in a saucepan – do not boil.
– In a large non-stick skillet over medium-high heat, add onion and saute for about 6 minutes.
– Add garlic and saute another minute.
– Add rice and saute another minute.
– Stir in squash, broth mixture, wine, thyme, salt and pepper and cook for 5 minutes stirring occasionally.
– Place the rice mixture in a 13 x 9 baking dish coated with a non-stick spray.
– Bake for 30 minutes.
– Stir gently and sprinkle with cheese.
– Bake for another 5 minutes.
– Lather, rinse, repeat. Just kidding…you can eat it now.
Check back in another 3 years for my next recipe. In the meantime, here is Julia Child making an amazing chicken dish. Not to be missed.
I just want to say that I discovered you about 5 months ago & you have quite literally changed my life. You and your site, along with all the fantastic people who follow you, have educated me in ways you could never know. Thank you. Thank you from the bottom of my heart.