Risotto Florentine

This was a risotto improvisation that turned out wonderful!  Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly.  Add mushrooms, onion and garlic powder.  Saute until onion is tender.  Stir in spinach.  Add wine and saute until absorbed.  Slowly add 1 cup broth, stirring frequently.  As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy.  Fold in the cheese, pepper and remaining butter.

Yellow Squash Casserole

6 - 8 Yellow Squash, sliced
1 small onion, diced finely
12 Ritz Crackers
1/2 cup milk
2 eggs
1/2 cup shredded cheddar cheese
1/2 stick butter, melted
1 tsp. salt
1/4 tsp. pepper


Parboil squash and onion in salted water until tender; drain well.  Place into buttered casserole dish.  Top with cracker crumbs and cheese.  Mix milk, eggs, melted butter and salt & pepper; pour over the squash.  Bake for 1 hour at 325º.  When casserole is almost done, put additional cheese and cracker crumbs on top, bake until cheese is melted.