Menu Monday Feb 21-27

Sunday - Beef Barley Soup and biscuits
Monday - Homemade Pizza and salad
Tuesday - Tacos
Wednesday - Dinner at class - Bake Hamantashen
Thursday - Lemon Chicken and Pasta
Friday - Challah, Pot Roast, Butternut Squash Risotto (recipe below), steamed broccoli and a surprise dessert ( recipe and review will follow)
Saturday -Purim Speil at shul. dinner out beforehand.

Butternut Squash Risotto

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.


  1. Hey! Visiting from Menu Plan Monday!
    God bless!

  2. Sounds wonderful. Am confused, though - thought you did all your cooking dairy-free. Did you do something differently about the parmesan and butter?


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