First day of work went well! There is a lot to learn, but I’d say I did pretty well for my first day.
Despite getting home pretty late (I’d consider 7:30 late), I was determined to make risotto. Not the quickest meal to fix, by any means. The end result, however, was definitely worth the wait.
Creamy, savory, comfort food. Why oh why are you so delicious, risotto?!
Simple Mushroom Risotto
Set a medium saucepan on the back burner of your stove and bring 4 cups (1 carton, if store bought) chicken or vegetable stock to a simmer. Reduce heat to low.
In a large, heavy-bottomed saucepan, cook 1/2 lb sliced cremini mushrooms in 1 Tbsp butter (I used Smart Balance) until tender. Add 1/4 cup dry white wine and cook until liquid has evaporated. Season with salt; remove mushrooms to a dish, set aside, and wipe saucepan clean.
Return saucepan to stove. Heat 1 Tbsp Smart Balance over medium heat. Add 1/2 small yellow onion, minced and 1 clove minced garlic. Sweat until soft and translucent. Add 1/2 lb Arborio rice and cook for 5 minutes, stirring constantly. Pour in 1/2 cup dry white wine and cook until liquid has been absorbed. Add stock to the rice 1/2 cup at a time, stirring frequently, cooking until each addition of liquid has been absorbed before adding the next 1/2 cup of liquid. Continue the process until you have used all the stock; the rice should be creamy and al dente. Add the mushrooms back into the risotto along with the final addition of stock.
Remove risotto from heat. Fold in 1/2 cup grated parmesan cheese. Serve and enjoy!
Along with my risotto I had a small spinach salad topped with some delicious Orange Muscat Vinegar I found at Trader Joe’s. The vinegar was so flavorful and mild, I didn’t even feel the need to mix it with olive oil for salad dressing.
I also had a chicken leg, which was part of a pack I found at Trader Joe’s. The legs were incredibly cheap, despite being advertised as “sustainably” farmed. Too good to be true? I hope not! I would like to believe that sustainable, affordable food is so easy to come by. I roasted three of the legs: One for dinner tonight, one to be chopped up for tomorrow’s sandwich, and one which I’ll find some way to use for dinner in the next couple of days.
Finally, tomorrow’s lunch! I have to say, I am excited to have a reason to pack lunches again. Packing healthy lunches is so much fun… and, if the abundance of bento blogs out there have proved anything, it can also be a form of art!
In tomorrow’s lunch box: Roasted chicken (plain) and avocado spread (1/2 avocado, touch of olive oil, lemon juice and salt) on Milton’s Healthy Whole Grain; raw broccoli with herbed yogurt dip (nonfat plain Greek yogurt, fresh lemon juice and a bunch of herbs including marjoram, dill, basil, cilantro and oregano.