Cheesy Garlic Risotto

/

So if you read the weekly meals you'd know that I was supposed to make chicken ratatouille and chile salmon with baked potatoes.

Well, I'm sick again so Monday was fend for yourself day. Tuesday I planned on making the ratatouille but the grocery store still didn't have any eggplant and Tom really isn't a big fan, so I seasoned the chicken with chicken seasoning, garlic and pepper and it was fend for yourself sides night. Since baked chicken isn't all that interesting I figured there was no need to blog about it.

Today I did make the salmon, but I wasn't happy with the recipe at all. It just tasted like fishy fish. So before I blog about it, I'm going to make it again with an all day marinade to see if it improves the taste. The thin pieces of the fish had the marinade and weren't bad, but the thicker parts were just crappy. However, it is in the picture because risotto in a pan doesn't look quite as well as risotto on a plate.

I also realized tonight that there weren't enough baked potatoes to make them tonight and tomorrow and Tom suggested risotto. Since I didn't have any mushrooms for the mushroom risotto that I always make, I figured I'd create my own cheesy risotto.










Cheesy Garlic Risotto
Source: A Cookaholic Wife Creation
Servings: 4
Printer Friendly

Ingredients:
    • 3/4 cup arborio rice
    • 1 small onion, diced
    • 1 tbsp. minced garlic
    • 1 green onion stalk, diced
    • 1 tsp. olive oil
    • 1/4 cup white wine
    • 2 cups chicken broth
    • 1/4 cup Parmesan cheese
    • 1/4 cup Mozzarella cheese
    • 1 tsp. cream cheese
    • 1 tsp. butter
Directions:
1. Warm the chicken broth over low heat.
2. Add the oil to a pan over medium heat and cook the garlic, onion, and green onion for 5 minutes.
3. Add the rice and stir until the rice is coated with the oil and takes on a pale beige color, about 1 minute.
4. Add the white wine and cook until the rice absorbs the wine. Add in the chicken broth in parts, no more than 1 cup at a time and stir occasionally until its absorbed into the rice.
5. Once all of the chicken broth is absorbed, add in the cheeses and butter. Stir occasionally until everything is melted. Season with salt and pepper if necessary.

And by the way, I realize that I'm a crazy risotto making lady. But I'm okay with that because risotto is damn good!

No comments:

Post a Comment

AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top