I’m trying to get back to my weekly new dish thing, like I was doing a couple months ago…so here I go with another one. (Does 2 in one weekend help me catch up any?!)

I came across this recipe and wanted to try. We like mushrooms. We like pasta. So why not little itty bitty pasta with mushrooms? I was having a heck of a time at the store today finding ingredients that I needed, so instead of Orzo, which I couldn’t find, I found this other little bitty pasta instead. I threw the bag away before I grabbed what sort of pasta it is, but by the look of the image, just find anything as small as this…or find the orzo! haha…

Ingredients include:
(Try to use organic!)
For the mushroom stock:
• 1/2 cup of dried porcini mushrooms (about 1 ounce)
• 1 sprig fresh thyme

For the itty bitty pastas (or orzo):
• 2 TBS extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 cup of mixed wild mushrooms (I used only crimini mushrooms), chopped into 2 inch pieces
• 1 1/2 tsp salt
• 1/4 tsp coarse-ground black pepper
• 2 TBS of dry vermouth
• 1 1/2 cups orzo

To finish the dish:
• 2 TBS butter
• 1/4 cup grated Parmigiano-Reggiano
• 1 TBS parsley
• 1 tsp fresh thyme leaves

Method:
For the mushroom stock: In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes (or until you’re ready for it).

For the little bitty pastas: Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring to prevent burning. Add the crimini mushrooms and stir well to combine. Sauté on medium high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper. Mix well to combine and continue cooking for another 30 seconds or so, until the mushrooms have started to reduce and color.

Move the pan away from the heat and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan. Remove the pan from the heat and add the pasta and mix well, so the grains are all coated with the pan juices.

Remove the thyme sprig from the porcini mixture and discard. Pour the porcini and liquid over the pasta. Return the pan to the medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The pasta is done when it’s swelled up and becomes tender. There should be just a little bit of syrupy liquid on the bottom, but the pasta mixture should be a bit wet.

To finish the dish, remove the pot from the heat. Add the butter and mix in well, then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. Serve quickly as possible and top with more cheese.

I served with a side of quick-boiled spinach which you can find under the Yummy Veggie Wrap here. Enjoy!

This is a favorite and easy recipe to make during this awesome season of Fall. (I love Fall! I couldn’t imagine being anywhere that doesn’t get to enjoy the colorful leaves and crisp cool days…)

Anyway, in addition to random days making this, I made this dish last year for my family’s Thanksgiving dinner and for a Fall Harvest potluck we just went to over the weekend.

Ingredients include:
(Make sure you try to use all organic!)
• 1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 1/2 cups couscous
• 1 1/3 cups vegetable broth
• 1 tablespoon butter
• 1/3 cup dried cranberries (I used Eden Organic Dried Cranberries.)
• 1/2 cup pecans, toasted (I didn’t use in case people would be allergic to nuts.)
• 1/4 cup finely chopped flat leaf parsley (I used dried organic parsley.)

Preheat oven to 425°F. Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool.

Combine squash and onion mixture, veggie broth, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

There will be plenty for a family gathering or expect to have leftovers if it’s just a couple people eating.

Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy. Having had it a couple of times, once at our favorite local relatives, Jay & Kellie, (who love Italian cuisine) and then the other time, my husband and I had from a box bought at the store…I decided to find a recipe and make it from scratch myself.

This particular recipe I had found in my cookbook called One-Dish Vegetarian Meals. It takes a while to make, esp. given the vegetables that need chopped accordingly beforehand, and then as the rice is cooking, you need to be at the stove stirring pretty much constantly. But be patient! The end result is definitely worth it

Oh, and as a side to the Risotto, I decided to healthy boil up some flat-leaf spinach as well, which you can find out how to do that within my Yummy Veggie Wrap blog here.

Risotto Primavera ingredients include:
• 4 1/2 cups Vegetable Stock
• 1 TBS extra virgin olive oil
• 1/2 cup finely chopped red bell pepper
• 1/2 cup grated carrots
• 1 cup shredded zucchini
• 2 garlic cloves, minced
• 1-1/2 cups Arborio rice
• 1/4 cup dry white wine
• salt and pepper to taste
• parsley
• 1 TBS fresh lemon juice
(says it serves 4, but it could be more or less depending on how much you eat, obviously)

In a medium-size saucepan, bring the stock to a simmer, reduce heat to low, and keep it at a simmer.

Heat the olive oil in a large saucepan over medium heat until hot. Add the bell pepper, carrots, zucchini and garlic, and sauté for 5 minutes. Add the rice, and stir to coat with oil. Add the wine and simmer gently, stirring occasionally, until it has been absorbed.

Add 1/2 cup of the hot stock and cook, stirring constantly, until all the liquid has been absorbed. Adjust the heat as necessary to maintain a simmer. Continue cooking, adding stock 1/2 cup at a time and stirring until it is absorbed, until the rice is tender but still firm and the risotto is thick and creamy. This should take about 25 minutes (and you may not even need all of the stock.) Add salt and pepper, then add the parsley and lemon juice. Adjust the seasoning if necessary. Serve immediately.