- Juanita Weaver-Reiss
Easy peasy risotto
I have friends that love to putter in the kitchen. They probably would not like the word putter. They would describe it as a craft, an art, or a sheer joy to spend hours making a recipe that delights the palate and tastes like it has fallen from heaven.
I like easy recipes. Or let me rephrase that. I like recipes that are easy, are fast to fix, and don't require me to be a gourmet chef. I also like to cook but only for a limited time. I like recipes that only take me 20 to 30 minutes to make. That is the extent of my joy in the kitchen.
Don't get me wrong, I also like food that is delicious. But the time element is a big factor in whether I will make a recipe or not. Easy and fast when making a healthy meal are deciding factors.
I had never made risotto before. I had always heard it was time consuming food. You have to stand stir the rice as it cooks to make sure it is a perfect dish. So risotto never darkened my kitchen because of that factor.
I came across this recipe in another post and decided that I would share it. It is a recipe that fits my criteria for easy peasy! I made it and was also impressed with the way it tasted. It could go great as a Thanksgiving side dish, or just a dish to make just because.
Hope you enjoy!
Baked Risotto with Spinach and Cremini Mushrooms
From the Six O'Clock Scramble cookbook Author: Aviva Goldfarb
2 Tbsp. extra virgin olive oil
1 yellow onion, finely chopped (about 1 cup)
1½ cups Arborio rice
6 oz. baby spinach
24 oz. reduced-sodium chicken or vegetable broth
8 oz. sliced cremini or baby bella mushrooms
¼ tsp. salt-free lemon pepper seasoning
1 cup shredded or grated Parmesan cheese, plus extra for serving
1 Tbsp. sherry, (optional but great)
Preheat the oven to 400 degrees.
Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat.
Add the onions and cook them for about 5 minutes or until they are tender.
Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms and lemon pepper.
Bring it to a boil and simmer it for 7 minutes. (Meanwhile, start the cauliflower, if you are serving it.)
Stir in ¾ cup cheese, and then sprinkle the remaining ¼ cup cheese on top.
Cover the pot and bake it for 25 minutes.
Remove the pot from the oven, stir in the sherry (optional), and return it to the oven for 5 more minutes, uncovered.
Serve it immediately, topped with additional Parmesan cheese, if desired.
Do Ahead or Delegate: Chop the onion. Slice the mushrooms and grate the cheese, if necessary. Scramble Flavor Booster: Add 1 – 2 cloves minced garlic with the onions, and double the lemon pepper seasoning. Tip: Arborio rice is short-grain Italian rice used for making risotto. It is not to be confused with orzo, which is actually a rice-shaped noodle.
Calories: 210 Fat: 9g Saturated fat: 4g Carbohydrates: 23g Sugar: 2g Sodium: 350mg Fiber: 3g Protein: 10g Cholesterol: 10mg
Link for Online courses