It pains me to reflect and realize that instead of thanking my husband, I yell at him, give him stern looks or feel disappointed with a lot of the things he does. The most frustrating part is that I forget about his good qualities when I’m yelling at him for his annoyances. But he is funny, light-hearted, honest—almost to a fault—hospitable, and he would do anything for me.Victor swept me off my feet when he made me french toast from homemade banana bread. It wasn’t the breakfast that made me swoon, but the effort he made so we could share breakfast together. He went out of his way to buy ingredients and a bread pan to make the meal.My heart swells when I think of this memory, and I hold on to it as an example of how much a person can love another. I will always be grateful for that french toast.
Another memory that reminds me of how grateful I’m for Victor is when I made butternut squash risotto for the first time. It was amazing! Victor, who doesn’t love butternut squash was pleasantly surprised after trying it and really enjoyed it.
He is my taste tester who will complain about particular ingredients and then is utterly shocked when he tries my food and likes it! I always say that if I can convince my husband that my food is good, then I know that it really is.
This thanksgiving, I’m grateful that I’m loved and cared for. Thank you, Victor for doing so. I want to share the butternut squash and mushroom risotto with you. I know it’ll be a good addition to your Thanksgiving or holiday menu!
There are many people entering the holiday season without someone that they are grateful for, or maybe they don’t feel like someone is grateful for them. If that’s the case, I want you to write me. Tell me your story. I want you to know that I and the Mary Lee Kitchen family are grateful for you, and we want to share a meal with you.
- 1 Tbsp Salted Butter
- 1 C. Arborio Rice
- 6 C. Vegetable Broth
- 1 Onion
- 3 C. Butternut Squash
- 1 C. Mushrooms (thinly sliced)
- 1 C. White Wine
- 1 C. Parmesan Cheese
- ¼ C Olive oil
- 2½ tsp Kosher Salt
- 1 tsp Black Pepper
- Heat your oven to 375 degrees F. Peel and deseed your butternut squash. Cut into cubes. Cover with olive oil and S&P. Cook for 45 min. Then add your thinly sliced mushrooms. Cook together for 15 more minutes.
- In a dutch oven or heavy stove safe pan, melt butter.
- Chop the onions, then add to the butter and cook for 5 minutes.
- Heat the vegetable broth in a saucepan over low heat.
- Add the rice to the onions. Cook for 1 minute.
- Add the wine. Cook until dissolved. Stir to make sure you get all of the parts that have been stuck to the pan. Add 1 C. of broth. Cook down. Then add another cup of broth. Repeat this process until all of the broth is used. Only stir one or two times every time you add the broth. Add the squash and mushrooms. Add Salt and Pepper. Add the grated parmesan cheese.
- Serve hot