I was lucky enough to travel in the Czech Republic and Slovakia earlier this month with a small group of 14 wonderful people. We started and ended in Prague, my new favorite city in the whole world, escaped the crowds to travel west to Karlovy Vary (a spa town very near Germany with hot springs everywhere), and retraced our steps eastward to travel through parts of Slovakia very near Poland. It was a fantastic trip, my favorite in a long time, but people, we were in the land of meat. I held out for awhile and although my food was good, it wasn’t representative of the area. And my selections were limited. In the end, I threw my hands up and ate fish when I could, and yes, meat when I couldn’t. When in Rome and all that….and, honestly I needed the protein.
No, that doesn’t mean I’m bringing you a meat dish here. I’m way too happy to get back to my whole grains, fruits and vegetables, thank you very much. But some of the weather we had in Prague and Slovakia was cold and drizzly, and one day we got snow – fittingly, on the morning that we traveled to see the castle where the first Dracula movie was filmed. Talk about setting the mood! Very exciting stuff for those of us who live in sunny, warm, drought-land here in California. Unfortunately, I didn’t pack a heavy coat, and relied on layering up to beat the cold. And on food. I had a lot of soup there (the Slavs really know how to soup) and tucked into a creamy risotto a few times, and found it to be the perfect dinner to warm up my cold body, while a cold drizzle fell outside.
This week we’re celebrating #WarmingTrends around the #SundaySupper table with food to warm you up when it’s cold outside. Go check out everyone’s dish – especially if you’re already feeling a nip in the air.
- 3 Tbsp extra-virgin olive oil, divided
- ½ red onion sliced into thin strips, about 1 cup
- 3 cups vegetable broth
- 1 cup risotto rice
- ½ cup dry white wine
- ½ tsp kosher salt
- ½ cup Parmesan cheese, freshly grated
- 3 cups diced butternut squash
- 2 Tbsp unsalted butter
- ¼ cup coarsely chopped fresh sage leaves
- 1 pear, peeled and seeded, thinly sliced
- Warm up 1 Tbsp olive oil in a heavy bottomed pot large enough for the entire risotto dish, and add the onions. Sauté on medium high until the onions soften, about 15 minutes. Reduce the heat to medium-low for another 15 minutes. Don't move the onions around very much in the pan so they have a chance to caramelize.
- Heat the vegetable broth in the microwave oven or in a separate pot on the stove. Cover to keep warm.
- Add the rice to the onions, and sauté for 10 minutes, or until some of the kernels are lightly toasted. Add the wine and salt, and simmer for 10 minutes - or until it's been absorbed.
- Preheat the oven to 400˚F and line a baking sheet with parchment paper. Toss the diced butternut squash in the remaining oil and roast for 15 minutes, or until tender.
- Stir 1 cup of warm broth into the risotto, stirring occasionally until it's absorbed. Continue adding broth, ½ cup at a time, to the risotto, always waiting until it's completely absorbed before adding the next ½ cup. Once the risotto has absorbed 2 cups of broth, the need to stir the risotto increases. This is the secret to getting a creamy risotto. By the final ½ cup, stir almost constantly. When the rice is al dente, stir in the Parmesan cheese.
- Melt the butter in a skillet over medium heat. Add the sage leaves and sauté until lightly crisped, about 10 minutes. Gently add the pears to warm, about 5 minutes or less.
- When the risotto is done, fold in the butternut squash, pears and sage.
- Serve warm, immediately.
Warm Up With These Dishes
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.