Classic Risotto

Serves: 6

Ingredients:

1 Tablespoon margarine
2 Tablespoons olive oil
1 small onion, chopped
1 Tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

Preparation:

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes stirring constantly until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.
5. Serve and enjoy!

Tips:
This recipe compliments any chicken or steak entrée. When cooking this recipe, I usually half it since I cook for two, and I still end up with leftovers. Also, don’t be afraid to deviate from the time specifications as you may find your stove top cooks faster or slower. I usually do end up having to add extra chicken broth at the end to get rid of the “crunchiness.” Good luck!

Parmesan and walnut salad baskets

Serves: how every many you would like
Ingredients:
Bowls:
3 Tbsp shredded Parmesan cheese
2 Tbsp. finely chopped walnuts

Salad:
Mixed salad greens
Green grapes, halved
Chopped walnuts
Raspberry Vinaigrette Dressing

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tbsp cheese and 1 tsp walnuts over the bottom of skillet (in a circular pattern). Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass cup with a 2 inch diameter bottom; cool completely. Repeat as necessary.

For salad, in a large bowl, combine the salad, grapes, and walnuts. Add dressing and toss to coat. Place salad mixture into bowls and serve immediately.

Coconut Sticky Rice

Ingredients:

1 cup pina colada drink mix

1 can (14 oz.) coconut milk

2 Tbsp. sugar

1/2 tsp. salt

2 cups water

2 1/4 cup short grain rice

1/4 cup crushed pineapple

Bring drink mix, coconut milk, sugar, salt, and water to a slow boil. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice tests done, but excessive liquid remains, remove lid and leave on low heat until some liquid evaporates (5-8 minutes). Gently stir in crushed pineapple and fluff with a fork.

My favorite item to eat with this sweet rice is teriyaki chicken! These two items make a perfect combination!