I started this blog almost 3 years ago.
I’ve written 434 blog posts.
I’ve talked about celebrities, I’ve ranted and I’ve posted your love stories.
Heck…I even wrote a post called Gluten-Free Sex for Only $27.
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.
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