Mushroom Risotto

We've been plagued with Kansas storms for the past week straight (read: tornadic super-cells), but were blessed with a little sunshine this weekend! With the rain scheduled to return on Monday, we've been taking every chance we can to cook outside! Now risotto isn't something that is usually cooked outside, but it will be the main focus of any meal you're preparing, so you'll want to keep it simple with the protein. Risotto is heavy, so I like to pair it with a simple grilled chicken breast--seasoned with sea salt, pepper, and dried oregano. The simplicity of the chicken and the savoriness of the rice is the perfect combination! Oh, and it's 100% toddler approved... even if she did request ketchup with her chicken! Enjoy!

MUSHROOM RISOTTO

Prep Time: 5 minutes, Cook Time: 25 minutes

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INGREDIENTS: 

olive oil

sea salt & pepper to taste

8oz of your favorite mushrooms, sliced (I like portobello)

2 shallots (or 1/4 of a white onion if you can't find shallots)

1 cup arborio rice

1/2 cup dry white wine

~about 32oz of chicken broth 

4 tablespoons of butter

1/2 cup Parmesan cheese, shredded

a little handful of parsley, roughly chopped

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DIRECTIONS:

1. Pour the entire carton of chicken broth into a medium-sized pot and set it to a low simmer. 

2. Heat a large non-stick skillet with about two tablespoons of olive oil on medium-high heat. Saute the mushrooms until soft and brown, then pour them into a small bowl and set aside.

3. Add a little more olive oil and saute the shallots until they are soft.

4. Add your arborio rice (you might need just a little more oil) and allow it soak up the moisture. 

5. When the rice turns a light golden yellow, add the white wine and allow the rice to absorb it completely.

6. From this point on, you will start adding 1/2 a cup of the chicken broth at a time, allowing the rice to absorb it completely before adding another. This can be tedious, and your arm may start to get sore! Continue adding the broth until the rice is cooked al dente (about 15-20 minutes, or until most of the chicken broth has been used).

7. Remove from heat and add back the mushrooms with all of their juices, the butter, and the Parmesan cheese. 

8. Sprinkle with chopped parsley, and serve hot!

xoxo,

CHRISTINA

Clean Eating: Grilled Balsamic Chicken

Last night I decided to make one of my feel-good, quick and easy, go-to recipes: grilled balsamic chicken. I know I tend to say every recipe is easy--but that's just how I roll! This is seriously my "lazy meal" and I just love knowing that I'm putting healthy ingredients into my family's tummies! Em (my picky toddler) isn't a huge fan of the balsamic veggie melody, but she's been known to eat an entire chicken breast with ketchup and diced mozzarella cubes--however you take it, this is sure to be a family favorite! Enjoy!

GRILLED BALSAMIC CHICKEN

Prep Time: 10 minutes, Cook Time: 20 minutes (depending on chicken breast size)

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INGREDIENTS: 

chicken breasts for grilling

dried oregano

course salt & pepper to taste

olive oil

balsamic vinegar

handful of cherry tomatoes

1/2 red onion

1/4 cup cilantro, chopped

ball of mozzarella 

brown rice, cooked

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DIRECTIONS:

1. Prepare your chicken breasts by lightly rubbing them with olive oil, then season with salt, pepper, & oregano.

2. Pop those babies on the grill! 

3. While the chicken is cooking, start making your balsamic melody. Dice the tomatoes, red onion, cilantro, and ball of mozzarella. 

4. In a bowl, combine the tomatoes, red onion, & cilantro, and season with salt & pepper to taste. Then add a 1:1 ratio of EVOO and balsamic vinegar. How much you add is really up to you. I add just enough to moisten the veggies--you don't want a balsamic soup!

5. When the chicken is done, go a head and throw the mozzarella into your melody.

6. Layer your plate with the brown rice on the bottom, the chicken, then top it with your veggies!

Enjoy!

xoxo,

CHRISTINA