What's Up Wednesday-Easy Risotto

This weeks business has really been limited to filling orders, packaging, mailing and label making. And, since that is hardly revolutionary, I thought I'd tell you about a great recipe I came across on Allrecipes. I absolutely LOVE risotto, but the twenty minutes of stirring is for the birds! Although I have done it a few times, since the rest of my family really doesn't care for the taste of risotto, it isn't worth all that effort. Of course I was doubtful when I saw this microwave risotto recipe, but I decided to try it the other night when I was hungry, alone, and had just a smidge of arborio rice left in the jar. 

One of the neatest things about the Allrecipes site is that it will re-size any of its recipes for you. So not only did I NOT have to stir forever, I didn't have to do the math to get a serving size of two! Yes, I did it for two, did I mention that I love risotto? Lol Not to mention, this recipe took care of the last of the rice. Anyway, I was rather skeptical, as you probably are if you are familiar with risotto. Everyone always says that you can't reheat risotto, and microwave food is usually rough, so I just assumed that this would be a dud. But I have to say that I was pleasantly surprised! In fact, I was gob smacked! This was a truly good risotto! Although I think it would have been rather bland without the wine, so you may want to consider that and bump up the spices if you choose to use all broth. 

I did make a few changes to accommodate my personal preferences. I used chicken broth instead of vegetable broth, a bit more onion and garlic than was called for as well, and Gorgonzola cheese instead of Parmesan cheese, just because it was what I had that was fresh.

In attempting to follow the directions to the letter, I found that I needed to add a tad more liquid than it called for during step four. This may have been because my lid wasn't tight enough (I used a Pyrex dish and its glass lid), but I didn't need that much more, just a jig, at about 7 minutes in. I have to say that it looked and tasted  perfect. It was every bit as good as the squash risotto that I stirred for nearly a half an hour at Thanksgiving! I will most certainly be preparing mine this way in the future, and with chicken, pumpkin, squash and whatever else I can think of!  But don't take my word for it, try it yourself! 

By the way, this recipe received 4 1/2 stars out of 5 stars on the sites rating scale, and that was from 169 reviewers. More than 3,763 people have saved this recipe. Of course, you can make that 170 when I add my review! 

Ingredients

• 3 tablespoons butter
• 1 clove garlic, minced
• 1 onion, chopped
• 1 1/2 cups vegetable broth
• 1 cup uncooked Arborio rice
• 3/4 cup white wine
• 1/4 cup grated Parmesan cheese

Directions

1. In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
3. Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Soups On! Spa cuisine for your home spa day!

SOUP and DESERTRECIPES

Just a few notes, all of the salad recipes serve two, while the drink recipes are single serve I have not tried this recipe, but it was listed on two of my spa cuisine for the home books, so I am going to put it out here. To me it sounds questionable, but you never know if you don't try! -WATERMELON GAZPACHO 1 cup yellow watermelon, seeded and diced 1 medium cucumber, peeled, seeded and chopped finely 1 red bell pepper, cored, seeded and chopped finely 1 medium tomato, seeded and chopped finely 2 scallions, trimmed and chopped finely 1/2 medium red onion, chopped finely 1 celery stalk, chopped finely 1 Tbs. fresh lime juice 1 Tbs balsamic vinegar 1/4 tsp. salt freshly ground pepper to taste 1 sprig parsley, trimmed and chopped for garnish Place the watermelon in a blender, pulse two or three times, until it is broken up. Strain through a sieve, discard the pulp and save the juice. In a bowl, toss the cucumber, red pepper, tomato, scallions, red onion, celery, lime juice, vinegar, salt and pepper. Stir in the watermelon juice and chill for an hour or more. Garnish with parsley just prior to serving. Serves two. -EASY BUTTERNUT SQUASH SOUP 1 butternut squash, peeled nutmeg to taste 2 Tbs. unsalted butter 1/4 tsp. salt freshly ground pepper to taste 1 medium onion, peeled and chopped finely 6 cups of low fat or no fat chicken broth/stock

Cut the squash into 1-inch chunks. Melt the butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Depending upon the size of your squash, this will serve 4-8

DESERTS

-APRICOT MOUSSE

1/2 cup dried apricots

2 Tbs. honey

1/2 cup nonfat cottage cheese

1/2 cup nonfat plain yogurt

1/2 pack unflavored gelatin

Place the dried apricots in a bowl and cover them with boiling water. Leave them sit for one hour to rehydrate, then place in a blender, add the honey and blend until smooth. In a small saucepan dissolve the gelatin in 2 Tbs. of water, placing over low heat and stirring until the gelatin is well dissolved. Combine the cottage cheese and the yogurt in a bowl and whip with a hand mixer (or you can blend in a blender until smooth, then place in a bowl). Pour yogurt mixture into a bowl and slowly stir in the gelatin. Fold in the apricot puree and pour into two glasses. Refrigerate for at least one hour before serving.

-PAPAYA BOATS

2 Tbs. fresh lime juice

2 Tbs. honey

1/2 cup nonfat plain yogurt

1 ripe papaya, halved and seeded

In a small bowl combine the lime juice and the honey. Gradually stir in the yogurt, making a creamy sauce. Pour this mixture into the papaya halves.

-CHERRY-VANILLA SMOOTHIE SHAKE

1 8oz can of pitted cherries, drained

1/2 cup nonfat plain yogurt

1 tsp honey

1/2 tsp vanilla extract

1/2 cup chopped ice

Blend the cherries in a blender until completely pureed. Add all the other ingredients and continue blending until smooth. Pour into glasses and serve.

-HONEY ORANGES

2 seedless oranges, peeled and cut into wedges (save some peel for garnish)

3 Tbs. honey

1 cup of brewed orange pekoe tea, chilled

Place the orange wedges in a bowl. Dissolve the honey in the tea and add to the bowl. Chill for four hours before serving, garnish with some strips of zest (from the orange peel).

Now that you have these spa cuisine recipes, go to the grocery store, stock up and prepare for your spa day at home!