Mission: use up left over wine, basil, grana padano cheese, squash, onion and garlic from 2/14 dinner.
I already had some arborio rice in my kitchen cupboard, so the only new item that I bought were the mussels from the supermarket below my apartment.
Nigella's risotto recipe from "How to Eat" inspired me, but I only used the liquid-rice ratios from it. I don't like to stick rigidly to recipe instructions, especially for non-baked dishes -- a bit of creativity makes cooking more exciting.
Round 1: Roasted butternut squash with honey and balsamic glaze
Round 2: Vegetable risotto, mushrooms, sugar snap peas
Round 3: New Zealand mussels with white wine, red onion, garlic, and basil.