Lemon Risotto with Chicken and Cheese

 

Lemon Risotto with Chicken and Cheese

 

Ingredients

4 cups water
4 cups low-sodium chicken broth
5 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme (or substitute dried thyme leaf) 
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina or Havarti cheese, plus more for garnish
8 ounces deli-smoked chicken breast, coarsely chopped (about 1 1/4 cups)

Zest of one Lemon
1/4 cup roughly chopped fresh parsley

 

Directions

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.

Meanwhile, melt only 4 tablespoons butter in a pot over medium-high heat.

 

Add the onion; cook until translucent, about 4 minutes. 

 

Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. 

 

Add the wine and cook, stirring, until the liquid is absorbed. 

 

Add 1 teaspoon Kosher salt. 

 

Ladle in the hot broth mixture , about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more.  You know when you drag a spatula through the mix to the bottom of the pan and you do not see liquid lead the joining of the two sides.

 

 Continue until the rice is just tender, 20 to 25 minutes.   When you get to about one to two cups left of the liquid, start testing the rice to see if its done.  You might not need all the broth.

Remove the thyme twigs if you used whole pieces. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt, lemon zest and pepper to taste. Gently stir in the fontina/havarti  and chicken.

 

This should be served to the table as it comes off the heat!  

 

Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more cheese.

 Go wild in mixing in other ingredients such as instead of the chicken, try bacon and peas or ham and asparagus.  The combinations are endless and based on what you think will go with a creamy side.  

New Mexican Stew Recipe

New Mexican Stew Recipe  

Turn on your slow cooker to high or low as you prefer or you can just cook it on the stove top!

Ingredients:

1 lb. fresh pork  (or use whatever other ground meat or beans as you wish)

1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut or Acorn squash, diced
2 large or white gold potatoes, peeled, diced
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth
Sea salt and ground pepper, to taste

For serving:

Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
 Sour cream and Avocado are nice garnishes.

Instructions:

First- brown the ground meat in a skillet and pour off the fat, if any. Add the meat to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer's instructions until done.

About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.

I like this with Cornbread (I used Bob's Red Mill GF and Lactaid milk) to make the entire meal GF and LF!