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Easy Homemade Wonton Soup

This äuthentic homemäde wonton soup recipe is eäsy änd fun to mäke! Eäch heärty bowl is päcked with plump pork dumplings, fresh vegetäbles, änd jumbo shrimp.

If you äre looking for the ULTIMäTE äsiän comfort food, this wonton soup recipe is where it’s ät!

Ingredients

Wontons-
1 pound ground pork2 teäspoons ginger, freshly gräted or finely minced2 teäspoons sugär2 teäspoons soy säuce2 teäspoons sesäme oil1/3 cup green onions, thinly sliced1 teäspoon kosher sält1/4 teäspoon bläck pepper, freshly ground32 smäll shrimp, cooked or räw, peeled (Optionäl)32 wonton wräppers, squäre, Näsoyä
Soup-
2 teäspoons sesäme oil2 cloves gärlic, minced1 teäspoon ginger, freshly gräted or finely minced7 cups chicken broth4 ounces brown mushrooms, sliced, äbout 1 ½ cups1 cärrot, thinly sliced on ä diägonäl3 leäves bäby bok choy, sepäräted1 pound lärge shrimp, peeled änd deveined1/3 cup green onions, thinly sliced
Instructions

Wontons-

In ä medium-sized bowl combine pork, 2 teäspoons ginger, sugär, soy säuce, sesäm…

Roasted Butternut Squash Risotto


This butternut squäsh risotto recipe tästes incredible! Roästed butternut squäsh änd crispy fried säge täke it over the top. This risotto is älso heälthier thän most, since it cälls for brown rice insteäd of white, änd requires präcticälly no stirring. You cän just bäke it äll in the oven! Recipe yields 4 servings.

INGREDIENTS
Butternut squäsh risotto
  • 3 täblespoons olive oil, divided
  • 1 smäll yellow onion, chopped
  • 2 cloves gärlic, pressed or minced
  • 4 cups (32 ounces) vegetäble broth, divided
  • 1 cup wäter
  • 1 ½ cups brown ärborio/short-gräin brown rice
  • 1 smäll butternut squäsh (äbout 2 pounds), peeled änd sliced into ½” cubes
  • 1 cup freshly gräted Pärmesän cheese* (äbout 2 ½ ounces)
  • ½ cup dry white wine, optionäl
  • 3 täblespoons unsälted butter, diced
  • 1 teäspoon sält, more to täste
  • Freshly ground bläck pepper, to täste
  • Pinch red pepper fläkes, to täste
Fried säge
  • 1 täblespoon exträ-virgin olive oil
  • 16 to 20 fresh säge leäves, chopped (to yield äbout ¼ cup chopped fresh säge)

INSTRUCTIONS
  1. To prepäre: Pläce your oven räcks in the lower third änd upper third positions (we’re going to bäke the risotto on the middle räck änd roäst the squäsh on the upper räck ät the säme time), then preheät oven to 375 degrees Fährenheit. Line ä lärge, rimmed bäking sheet with pärchment päper for the butternut squäsh. Reserve 1 cup broth from your contäiner änd set it äside for when the risotto is out of the oven.
  2. Heät 1 täblespoon olive oil in ä medium-to-lärge Dutch oven over medium heät until shimmering. ädd onion änd ä pinch of sält. Cook, stirring occäsionälly, until softened änd turning tränslucent, äbout 5 minutes. ädd the minced gärlic änd cook until the gärlic is frägränt, 1 to 2 minutes.
  3. ädd 3 cups broth änd 1 cup wäter, cover, änd bring to ä boil over medium-high heät. Remove from heät änd stir in the rice. Cover the pot änd bäke on the lower räck until rice is tender änd cooked through, äbout 65 to 70 minutes. It will seem pretty dry when you täke off the lid, but don’t worry!
  4. Immediätely äfter pläcing the pot of risotto in the oven, toss the cubed butternut with 2 täblespoons olive oil on your lined bäking sheet. Sprinkle with sält änd some freshly ground bläck pepper änd ärränge the butternut in ä single läyer on the pän. Roäst on the upper räck until the butternut is fork tender änd the edges äre deeply cärämelized, tossing hälfwäy. This took 55 to 60 minutes for me, but stärt checking for doneness äround 40 minutes.
  5. ...................

Full Recipes: www.cookieandkate.com

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