Baked Parmesan Risotto

Baked Parmesan “Risotto”

Adapted from Ina Garten

Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!

1 ½ cups Arborio rice

5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either

1 cup Freshly grated Parmesan cheese

2 T Butter

2T Olive oil

2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)

1 Medium white/yellow onion

3 Cloves garlic

1t Rosemary (optional)

Preheat the oven to 350 degrees.

Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.

Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.

Beef and Bean Burritos

After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!

BEEF & BEAN BURRITOS

• 2 pounds Ground Beef
• ½ whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
  
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• ¾ cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
  
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.