Creamy Oven Baked Risotto and other Spring Ideas

 Step into an Arizona springtime with these recent blooms  

Prickly Pear

Bird of Paradise

Oleander

Then shift to a three-ingredient edible recipe: Flower Pretzel Bites

Follow link below for directions

https://princesspinkygirl.com/spring-flower-pretzel-bites/

Mini Stack Pancakes

https://flavorite.net/mini-pancake-stacks/

Cinnamon Roll Casserole Bake

https://lilluna.com/overnight-cinnamon-roll-french-toast-bake/

Creamy Oven-baked Risotto

Cook's Notes: This recipe was previously posted using asparagus. Recently I changed it up a bit adding in petite peas and bacon for the asparagus. Oh my, so delicious and makes a great side for your next holiday gathering for 6 servings. But I will have to admit since it's so addictive guests will probably eat a heaping serving so 4 might be a more realistic serving number.

The recipe is adapted from carlsbadcravings.com and it's gluten-free!
Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/3 cup shallots or sweet onions finely chopped
• 3-4 garlic cloves, minced
• 1- 1/2 cups uncooked Arborio rice (do not rinse)
• 5 cups low sodium chicken broth, warmed
• 1/2 cup petite peas
• 5-6 slices of bacon, cooked and crumbled
• 1-1/2 cups freshly grated Parmesan cheese
• 1 teaspoon each dried basil and parsley flakes
• 3 tablespoons dry white wine
• 1/4 cup heavy cream or 2% milk

Directions:

• Warm chicken broth in a small saucepan, cover with a lid. Set aside.
• Preheat the oven to 400 degrees.
• In a large frying pan cook bacon, and set aside. Wipe pan clean.
• Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Increase heat to medium-high and saute shallots or onions for 3 minutes.
• Add the rice and stir until well coated with butter and edges begin to look translucent about 3-4 minutes. Add garlic and sauté for an additional 30 seconds.
• Add 4-1/2 cups warm chicken broth and seasonings to the rice mixture with 1/2 cup Parmesan cheese. Bring to a boil and cover to keep warm.
• Transfer rice mixture to an oven-safe bowl with a lid.
• Bake for 16 minutes or until rice is the softer side of al dente.
• Crumble bacon and measure out frozen peas. When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, 3 tablespoons dry white wine, bacon, peas, and 1 cup Parmesan Cheese.
• Stir until smooth. Place back in the oven, uncovered, and cook 5 minutes more. Add in more Parmesan cheese right before serving. Season with salt and pepper if necessary use the remaining chicken broth if needs to be creamier.