Mushroom and Pea Risotto in Spaghetti Squash Bowls:
Had a small spaghetti squash and only about 1 cup of risotto left. Thought about making the rest of the risotto ahead of time so I picked up some mushrooms last time I was at the store (love mushroom risotto).
Cut the squash in half lengthwise. The only hard thing about cooking with winter squash is cutting it! Be careful. Scoop out inside, oil the bottom and top and place 'meat' side down on cookie sheet. Bake at 400 or so degrees for about 30 minutes or until soft.
Saute onion and mushrooms (and/or anything you want in your risotto) in oil until getting translucent, add some salt, pepper, and other spices you like, then toast the dry risotto for a couple minutes. At this point there are some good brown nibblets stuck to bottom of pan and you can 'deglaze' this with any liquid. Wine, vermouth, or vinegar are good options. Then add some water or broth, just enough to cover the bottom and get it going. You will need roughly 3x as much liquid as risotto.
Let this simmer and soak up the liquid, stir frequently and keep adding broth/water as necessary. I added tarragon because I think it tastes good with mushrooms, but also could use sage or any other herb. Towards the end add the frozen peas (or any other frozen vegetable you want) and let them simmer for the last several minutes. Taste the risotto to see if it is cooked through. Just keep cooking and adding liquid as needed until done.
Usually risotto is finished with grated Parmesan. I had my very favorite cheese, raw sharp cheddar so I grated some of that.
Risotto a la tomato soup:
Couldn't believe 1 cup of risotto lasted until day 2 but there was a good portion size leftover. I refrained from eating this for lunch and instead made it into another dinner.
Enter: Amy's tomato soup. Open soup can, pour into pan. Then dump leftovers into pan. Heat over medium low until hot. Serve with bread (I toasted Ezekial with butter). Done and done!
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