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Mushroom Risotto!

Posted Nov 03 2009 10:02pm

I have been having trouble getting out the door in the morning because I always find 9 million things to do before work. It's not that I don't get up in time, (today I was up at 6 and did a quick Jillian Michael's on demand workout) its that there are so many things I would RATHER do than leave for work. (ie; make the bed, put away clothes, warm up amuffin, drink anextracup of coffee...you get the picture...) I don't get to work late, but I get there with no extra cushion between getting to my room and the kids coming in the door. I do really like to have a couple minutes to myself to put things into place and organize my life, but it just hasn't been happening for the past week (or three...).

Anyways, with that said, I walked out the door without taking anything out for dinner. Usually, I know what I want to cook in the morning, but I gave it NO thought today. I had a couple things to do after school so by the time I got home I figured I'd wing it. I cooked an amazing Wild Mushroom Rice (from Giada's family dinners) on Saturday night and we had leftovers. I knew I wanted to use some of that, so I just decided to make balsamic chicken with the organic chicken I had in the freezer. I defrosted it in the microwave and then let it marinate in garlic, balsamic vinegar, olive oil, pepper and sea salt. I threw it in a pan after letting it marinate for about 20 minutes (flipping it halfway through). They were chicken tenders so they cooked pretty quickly. I flipped them quite frequently because I didn't want them to overcook.

For a throw together dinner it turned out deeee-lish. I had a spaghetti squash I wanted to eat 1/2 of, so I put it in the microwave (poked holes in it first) for 10 minutes. Then I added some salad and it was a complete dinner. I didn't end up eating the roll besides a couple of bites...just wasn't feeling it. I should have taken a picture of Danny's plate too so you could see the difference. He is definitely a carb and meats guy. He was happy with his rice, bread and chicken...(he ate the peas and mushrooms since I snuck them in the rice). I usually don't eat salad/lettuce for dinner because I eat it 5 days a week for lunch, but it went well with the chicken.

I wanted to share the Mushroom Risotto with Peas recipe. It was SO creamy. I have never made this with long grain brown rice before because I didn't think it would be as good as arborio rice, but I wasWRONG! This recipe is a MUST try!

Mushroom Risotto with Peas by Giada deLaurentiis (Everyday Italian)

8 cups canned low sodium Chicken Broth
½ oz dried porcini mushroom
2 tbsp unsalted butter
2 tablespoons Olive Oil
2 cups finely chopped Onions
10 oz white Mushrooms finely chopped
2 Cloves Garlic minced
1½ cups long grain brown rice
2/3 cup Dry White Wine
¾ cup frozen pea thawed
2/3 cup grated Parmesan
salt and freshly ground black pepper optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Enjoy this! It goes well with any type of meat, chicken, steak, ANYTHING! Happy (NO students) Election Day!

* There are A LOT of November birthdays! Happy Birthday to one of my very, very favs, Beth! :) *

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