My bowl of winter squash is overflowing!
I knew I needed (and wanted) to try a new recipe using one of my favorite fall ingredients, and, since the Food & Wine Blogger Correspondent Program goes until the end of the week, I had a great excuse to go searching.
Plus, remember dinner from Tuesday night? Thrown together in a hurry, no plan whatsoever, lucky we even had a meal?
Last night was the total opposite, and I loved every minute that I was in the kitchen.
The chicken was easy and mostly hands-off. I had some organic/free range chicken (a whole one, cut up) that I coated with some olive oil, salt, pepper, garlic powder, and Rotisserie seasoning and cooked them on a roasting rack at 400 degrees for just under an hour.
While the chicken was roasting, I got working on the sides.
I used this delicious looking recipe from Food & Wine as my inspiration tonight:
And, as usual, I made some changes!
- I cut the entire recipe in half since I didn’t need 8 servings
- Thick sliced Virginia bacon in place of the pancetta
- No wine – didn’t have any!
- No butter – just olive oil and bacon fat left in the pan
But the most surprising change?
I used steel cut oatmeal instead of rice!
After having rice last night (both with dinner and in the failed rice pudding), I really didn’t want to cook another rice dish for dinner.
So I pulled out a cup of steel cut oats and let them work their magic in the pan. It makes sense – oats get creamy when you cook them, and that’s what you want from the rice in risotto, too. As long as you use a grain that will release some of its starchiness, it’ll turn out great!
Nick couldn’t believe it was oatmeal.
The risotto, chicken, and roasted green beans went perfectly together. This definitely has to be one of my favorite meals lately.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.