Friday, October 14, 2016

Foodie Friday - Coming Home, Day #13

It's Foodie Friday!
Get out your favorite 1 pot skillet with a lid, 
a fork & napkin
and pull up a chair to DIG IN!!

WARNING:   This recipe is not for your "on-the-lighter-side" days but a little goes a loooong way!


CYNTHIA'S VEGETABLE RISOTTO

INGREDIENTS

3 Tbsp butter
3 Tbsp Olive Oil
1 1/2 cups Italian rice
4 1/2 cups Chicken Stock
Havarti cheese (or other soft white cheese)

Vegetables (in this batch...)
1 Onion, finely chopped
3 cloves Garlic, minced
2 Italian squash finely chopped
1 large carrot grated
1 package baby Bella mushrooms
2 large handfuls spinach



Saute onions and garlic in butter and olive oil until soft
Add Italian rice and toast on both sides
Add 1 1/2 cups chicken stock slowly over medium-low heat, stirring occasionally until evaporated (do this each time after with 1 cup chicken stock and one vegetable from hard to soft...in this case, carrots, zucchini & mushrooms)
With last batch of chicken stock, add 3 oz of Havarti cheese cubed
Cover until melted then stir until blended
Add spinach at the very end just until wilted then remove all from heat
Let sit for 5 minutes

Serve in your favorite bowl with warm french bread and a side Caesar salad then...
ENJOY!!


Note:  The picture above includes mild Italian sausage because my son wanted meat in his!  Simply remove casings, brown in a separate skillet, crumble and drain.  Add at the very end!


{Hope this is yummy for your tummy.
Thanks for stopping by!}

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