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Thursday, April 7, 2022

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/
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. 

1 comment:

  1. Those flowers are a beautiful sight to behold on a snowy Minnesota morning.

    ReplyDelete

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