Risotto

Italian was the theme for my most recent recipe swap. I submitted this wonderful White Pizza Dip and in return I received Mushroom Risotto. Risotto is so creamy and comforting...I can't think of anything to not like. I always find it odd that so many Italian restaurants in my area never offer risotto. It seems like a classic staple to me. As you can tell by my photo there are no mushrooms, and that is because I do not like them. But that should come as no surprise to you. I will share recipe to include the mushroom since most people like them.

INGREDIENTS

4 cups chicken broth
8 ounces mushrooms, roughly chopped
1 small onion, diced
2 cloves garlic, diced
1 1/2 cups arborio rice
1/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese
1/4 cup mozzarella cheese
salt and pepper to taste
olive oil

DIRECTIONS

In a medium pot, heat the chicken broth over low heat until warmed through.

Add about 2 tablespoons of olive oil to a large skillet over medium heat. Once hot, add the mushrooms and saute until tender and fragrant. Transfer the mushrooms to a plate and cover with foil to keep warm.

Add about a 1/2 tablespoon of olive oil to the skillet and the onions and garlic. Cook for 2-3 minutes until the onion is slightly soft. Add another 1/2 to 1 tablespoon of olive oil to the skillet and then the arborio rice.

Stir frequently with a wooden spoon until the rice has absorbed the oil and is a very pale golden color. Pour in the white wine and stir until the rice has absorbed the wine.

Add approximately 1/2 cup of chicken broth at a time, stirring until the rice has absorbed almost all of the stock is is just about to stick to the pan. There should be a milky looking trail when you're stirring around the rice. Continue to add the chicken broth 1/2 cup at a time and stirring until it is absorbed. This should take about 20 minutes total to use all of the stock.

Reduce the heat to very low and add the butter, Parmesan and mozzarella cheese. Stir until the cheese has melted and then add the mushrooms back to the skillet. Stir until everything is combined.

Season with salt and pepper and serve immediately.

Recipe Rewind: Creamy Chicken Sausage Bake

Italian Parmesan Rice with Peas

I needed a last minute side dish and wanted to avoid going to the store. Sometimes it is hard for me to think of a rice recipe that isn’t Mexican inspired. This was certainly a nice change to a rice dish that complimented our Italian Beef Sandwiches.

INGREDIENTS

1 cup rice
2 cups chicken broth/stock
1 can of peas, drained (I will only eat Le Sueur brand, they are THE BEST)
2 tablespoons butter
3 tablespoons Italian salad dressing
¾ cup Parmesan cheese, grated

DIRECTIONS

Using the rice and chicken broth/stock; cook rice to your preferred method.

While rice is cooking heat peas and butter in the microwave for about 2 minutes, or until butter is melted. Add Italian salad dressing and mix together.

Once rice is cooked combine it with the pea mixture in a mixing bowl, and gently combine. Slowly mix in Parmesan cheese and few tablespoons at a time to avoid clumping. Serve warm.

Recipe Rewind: Honey-Mustard Pork Roast with Bacon and Black Bean and Salsa Soup

Chili Lime Rice

I have seen cilantro lime rice pop up all over, but I am not a big fan of cilantro. I wanted to do something with lime and rice, so chili lime rice was created! Now, when it comes to lemon and lime I like the flavor to really be there. So if you prefer just a hint, I would suggest to cut back a little on the lime.

INGREDIENTS

1 cup white rice
2 cups of chicken broth/stock
3/4 tablespoon chili powder
zest of of 1 lime
juice of 2 limes
2 tablespoons extra virgin olive oil
salt and pepper

DIRECTIONS

Combine rice, water and chili powder in a pan, bring to a boil, cover and reduce to low. Cook about 20 minutes, or until rice is tender.

While rice is cooking whisk together the lime zest, juice, extra virgin olive oil, salt and pepper. Add this mixture to cooked rice and coat well.

One year ago: Pepperoni and Parmesan Pasta Salad

Mexican Sour Cream Rice

When I saw this recipe I knew I had to try it because I love sour cream in things. This is a dish you can really play around with. It is a perfect side dish for almost any Mexican meal. You can add diced tomatoes, jalapenos, black beans and various other ingredients. I decided to turn this into a full meal and add chicken to it...great decision! Also after reading some of the reviews about the rice being a little dry I added in some cream cheese.

Adapted from Allrecipes. Also seen on ...and a cookie for dessert

INGREDIENTS

1 cup uncooked long grain white rice
2 cups chicken broth
1 cup sour cream
4 ounces cream cheese
1 (4 ounce) can diced green chilies
1 cup shredded Mexican blend cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
12.5 ounces chicken, cooked and shredded
1/4 cup finely chopped fresh parsley
salt, pepper and garlic powder to taste

DIRECTIONS

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F. Lightly grease a 9X9 baking dish.

In the pot with the cooked rice, mix the sour cream, cream cheese, green chilies, 1/2 cup Monterey Jack cheese, corn, and parsely . Season with salt, pepper and garlic powder. Transfer to the prepared dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Chicken and Rice Fiesta Layer Bake

Once again, not pretty. But it was creamy, tasty and comforting. I wanted something Mexican inspired so I threw this together with what I had on hand. I meant to add some black beans...but I forgot. Maybe next time...because there will be next time!

INGREDIENTS

1 cup rice, uncooked
2 cup chicken broth
1 ½ tablespoons olive oil
½ teaspoon cumin
½ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 ½ teaspoon oregano
salt and pepper
1 can tomato sauce

3 chicken breasts, cut into pieces
2 tablespoons olive oil
1 block cream cheese, cut into pieces
2 tablespoons taco seasoning
¼ cup sour cream
1 small can green chilies
salt and pepper

½ cup shredded cheese
hot sauce/taco sauce

DIRECTIONS

Preheat oven to 350.

Begin by toasting your rice on the stove top in olive oil. Add broth and all your spices (not the tomato sauce). Stir and bring to a boil. Once boiling, cover and turn down to simmer. Cook for about 20 minutes. When rice is done, stir in tomato sauce. (You can also cook your rice using whatever method you prefer or buy a pre-made Spanish type rice).

While rice is cooking, in a separate pan toss your chicken with olive oil, taco seasoning, salt and pepper. Add cream cheese. Cook on medium to medium low, stir as needed. When your chicken is about done add in the canned green chilies. Once cooked, remove from heat and stir in sour cream. (I didn’t cook my chicken on a higher heat because I like cooking it at medium to medium low to keep it tender and let flavors get into the meat)

Spray a 9x13 dish with cooking spray. Layer down rice and top rice with the chicken mixture. Top chicken mixture with shredded cheese. Bake for 10-15 minutes.

Serve with hot sauce or taco sauce.

Lemon Risotto with Lime Basil Shrimp

My moms friend gave me some lime basil from her garden. I had never heard of it before, but I could not wait to use it. Shrimp kept coming to mind...and this is what I came up with.

INGREDIENTS

Risotto-
1 ¼ cups Arborio rice
4 cups chicken stock, hot
½ cup dry white wine
2 tablespoons butter
1-2 cloves of garlic, finely chopped
zest of one lemon
salt
pepper

Shrimp-
¾ lb - 1 lb shrimp, tails removed, peeled and cleaned
2 tablespoons butter
2 tablespoons EVOO
2 tablespoons dry white wine
1 garlic clove, finely chopped
juice of one lemon
2 ½ tablespoons freshly chopped lime basil
salt
pepper

DIRECTIONS

Risotto-
In a large saucepan, melt 1 tablespoon of butter medium heat. Simmer arborio rice in butter. Stir in the wine. Cook, stirring frequently, until the wine is absorbed into the rice.

Stir in the chicken broth broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away. (It is best to keep your stock heated in a pan on your stove top).When adding the last half-cup of broth, stir in the lemon zest, salt and pepper until the broth has been absorbed.

Once absorbed stir in 1 tablespoon of butter.

Shrimp-
In a pan over medium heat combine butter, EVOO, lemon juice and white wine. Let that heat up and add your shrimp, salt, pepper and garlic. During the last minute or so of cooking stir in your lime basil.

Serve shrimp over risotto. Enjoy!

Creamy Spinach and Feta Rice with Chicken Sausage

Another rice concoction. Not pretty....but it was tasty and comforting.

INGREDIENTS

1 cup rice, 2 cups water or broth
2 spinach and feta chicken sausage links, cut into pieces
3 cups fresh spinach, cut into pieces
5 ounces cream cheese
¼ cup white wine
1 teaspoon garlic powder
pepper
½ cup Parmesan cheese, shredded
feta cheese
2 tablespoon EVOO

DIRECTIONS

Using rice and water/broth, cook rice to your preferred method.

In a pan over medium heat combine spinach, cream cheese, white wine, EVOO, garlic powder and pepper. Cook until cream cheese melts and alcohol is cooked out of the white wine. Stir in your parmesan cheese and chicken sausage, let that cook until cheese is melted and sausage is warmed through. Add your freshly cooked rice, stir to incorporate. Serve topped with feta cheese.

Chessy Tomato and Roasted Red Pepper Rice

I love making up dishes with rice...they are cheap and simple. Its a great way to use up leftovers you have hanging around.

INGREDIENTS

1 cup rice, uncooked

2 cups chicken broth

1 tablespoon creole seasoning

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

1 cup white cheddar cheese

1 can tomato sauce

1/4 cup roasted red peppers (if using jarred, thoroughly pat them dry)

DIRECTIONS

Cook your rice in the chicken broth with the creole seasoning, cumin and red pepper flakes using your preferred method. I personally place the rice in a pot with some olive oil and toast it. Then I add in the broth and spices, bring it to a boil, cover it and simmer for about 20 minutes.

When your rice it cooked, stir in your tomato sauce, roasted red peppers and cheese. Cook until warmed through.

Taco Bake

Once again, not a pretty picture. But trust me, it tastes better than it looks. The orginal recipe calls for pasta, but I used rice instead.

Adapted from Love Deliciousness

INGREDIENTS

1 lb ground turkey (you can use beef or chicken)
1 packet taco seasoning
15 oz. tomato sauce
1 1/2 cups of uncooked rice
8 oz. package cream cheese, softened in microwave
1/2 cup sour cream
8 oz. shredded sharp cheddar cheese

taco sauce or hot sauce (optional)

DIRECTIONS

Brown ground beef, drain. Add taco seasoning and tomato sauce. Simmer for 20 minutes.

Prepare rice using your preferred method. I cooked mine on the stove top by combining the rice and 3 cups of water. I seasoned it with taco seasoning while cooking.

Mix softened cream cheese and sour cream in separate bowl.

Spray bottom of 9x13 pan. Spread cooked rice in bottom of pan. Layer on your cream cheese and sour cream mixture. Layer meat mixture next and top with your shredded cheese.

Bake at 350 degrees for 30 minutes. Let cool 15 minutes before serving. Top with taco sauce or hot sauce.

Risotto Cakes

I made this for three reasons....it involved risotto, panko and Ina Garten. Risotto, because I had only made it once and wanted to try something new with it. Panko, because I see it everywhere in recipes and had to try it out. And Ina because all her stuff looks so good and I have yet to try one of her recipes. I changed the recipe to reflect what I had on hand.

Adapted from Chive Risotto Cakes

INGREDIENTS

Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt (I used plain yogurt that I strained a little)
2 extra-large eggs
3 tablespoons minced fresh chives (I used dried thyme)
1 ½ cup cups grated Italian Fontina cheese (5 ounces) (I used freshly grated Parmesan)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

DIRECTIONS

Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice.

Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, thyme, Parmesan, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees.

Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.

Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

I halved the recipe and got 9 cakes out of it. The cooking time on boiling rice was still the same.