Risotto

This is the rice I made to go with the Ginger Plum Pork Chops.  It's hard sometimes to figure out what kind of sides to have with dishes you've never made before.  My first thought was to make Fried Rice, but my daughter said to make some risotto.
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Ingredients:
1 1/4 cup of
1/4 cup of shredded carrots
1/3 of a medium onion diced
1 clove garlic minced
1 1/2 stalks of celery diced
2 - 3 TBL diced mushrooms
2-3 strips of bacon
1/4 cup white wine
1 10.5 oz can of chicken stock
1/2 cup of water
3 TBL butter
1/4 cup shredded cheese *I used fontina and Romano*

In a medium sauce pan heat the chicken broth and water, keep warm.
In a skillet cook the bacon til crisp.  Drain on paper towel, chop.  Clean out skillet then  put 1 TBL butter and a couple of swirls of EVO, saute the onion, when translucent add garlic, bacon, celery and mushrooms.  Stir for 30 seconds, add the rice and cook for about a minute stirring constantly.  Add the wine and continue to stir until wine has evaporated.  Laddle warm chicken broth  into rice just to cover, stir and then let cook until broth has evaporated.  Continue to repeat this process with the broth until you have used it all, it should take about 20 minutes.  Be sure to stir vigorously when you add the broth so the rice forms it's gluten.  Taste for doneness after about 20 minutes, if you need a bit longer add a bit more water.
Remove from heat, add 2 TBL of butter and the cheese, stir until combined.  Serve

See how creamy it is, this is a great side dish.

 Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna

Stuffed Chicken Breast (bone in)

Our local HY Vee store had bone in chicken breast on sale so I thought I would experiment with a new recipe. I've been trying VERY hard to eat a bit healthier these days and so I think this would fit as a healthy meal.





Ingredients:
Bone in chicken breasts
par cooked broccoli about 1 small cluster
1 slice of provolone cheese
1/2 slice of American cheese
4 or 5 small leek rings
1/4 cup of cook risotto

Directions:
I only made one of these this time but I will do 4 or 5 next time and have company for dinner. When I cook my broccoli I usually cook it with 1 bullion chicken cube, to me it gives it extra flavor. I try to get the low sodium type because to me the other is just toooooooooooooo salty.
With a very sharp knife open the breast starting at the thickest part and just butterfly it. Then place it between some clear wrap or wax paper and pound it until it thins out a bit. Don't go overboard or you'll have a thin mess on your hands. Place the risotto first, then the broccoli, add the leeks, and cheeses. Roll the chicken up and tie it with string. Bake in a 375 degree oven for about 35-45 minutes, until juices run clear. Serve with broccoli and a nice salad. As you can see above I had mine with sliced tomato from our garden and broccoli.

Hope you try this, it's a quick easy week day dish. Also you can substitute any veggie you like, cheese, and of course rice of your choice.

I made the risotto the other day after watch an episode of Rachel Ray and also this was my very first time using leeks. I must say I really like them because they are so mild. I do not normally like onions but these I can deal with. Also the next time I make this I may use a cheese type sauce for the top because the cheese seemed to all melt away.....guess that could be a gone things. :)
Thanks for stopping by, hope you give this recipe a try. Have a wonderful day and Remember to Find the Time to Do all the things YOU love.
Donna