Easy Parmesan Risotto

Easy Parmesan Risotto

Are you a risotto lover, but lack the time and patience to stand at the stove stirring forever just to enjoy that perfect creamy risotto? This is the perfect risotto recipe for you! It’s seriously been a game-changer for us. Risotto can stay in our regular rotation rather than an occasional treat on a weekend when we actually have enough time to dedicate to it.

Now that it’s finally, finally cooling down a bit here in the South, I’m starting to crave cozying up with soups and warm, cheesy comfort foods like risotto. During those colder months each year, especially around the holidays, I want comfort foods and I want them with minimal effort so I can enjoy the extra time with my family.

This recipe is for our basic parmesan risotto recipe, but we often like to play with adding in a variety of other flavors. Some of our favorite flavor combinations are spinach and roasted mushroom, spinach and sundried tomato, butternut squash, and broccoli cheese.

Give this recipe a try and let us know what you think in the comments below. Oh and let us know what flavor combos you try as well if you decide to get fancy.

Ingredients:

  • 1/2 cups Arborio rice
  • 4 1/2 – 5 cups chicken stock
  • 1 cup grated Parmesan cheese
  • 1 Tbs minced garlic
  • 2 Tbs butter
  • olive oil
  • kosher salt (as needed)
  • freshly ground black pepper (as needed)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the Arborio rice, 4 cups of the chicken stock, garlic and a little salt and pepper in a Dutch oven (we love our Lodge dutch oven).
  3. Cover and bake for 45 minutes, until the chicken stock is almost absorbed.
  4. Carefully remove dutch oven, add in the remaining chicken stock a little a time. Stir in the Parmesan and butter and stir for 2 -3 minutes until everything is incorporated well and rice has that creamy risotto consistency.
  5. Optional: Mix in any additions for extra flavor.

Adapted from: Ina Garten’s recipe

Italian Summer Veggie Soup

Italian Summer Veggie Soup

Oh this soup. I love this Italian summer vegetable soup. Hands down the best soup I’ve ever made up totally on the fly with ingredients I managed to scrounge up from the pantry and fridge. It helped that we had a few veggies leftover from our recent farmers market haul…

On another note, why is soup so darn difficult to photograph well? I have yet to meet a photogenic soup, and this one is no exception…but the flavor you guys. This soup is bursting with fresh, veggie flavor. It manages to be both light and hearty all at the same time. From the first spoonful, I was hooked. We will definitely be adding this to the collection of favorite recipes.

Ingredients:

  • 1 box & 1 can beef broth
  • 1.5 cups water
  • 1 tsp onion powder (could sub for some fresh, chopped onion)
  • 4 cloves minced garlic
  • 1/2 tsp oregano
  • fresh ground black pepper
  • 1/2 can cannellini¬†beans (white kidney beans), drained & rinsed
  • 1 large tomato diced
  • roasted veggies (I roasted some eggplant and zucchini with garlic, olive oil, salt and pepper)
  • 1 cup ditalini pasta
  • 1/3 cup shredded parmesan
  • parmesan rind (optional, but gives some nice added flavor)

Directions:

  1. Roast veggies and set aside.
  2. Combine all ingredients except for the pasta in large pot (I love to use our dutch oven for soups) and bring to medium-high heat. Let cook for 15-20 minutes.
  3. Add pasta and continue cooking soup until pasta is al dente.
  4. Remove Parmesan rind.
  5. Serve it up and let cool for a few minutes before entering soup heaven.

Honey Lime Chicken Enchiladas

honey lime chicken enchiladas

You guys…these honey lime chicken enchiladas are the bomb. Yes they are so good that they actually made me say “the bomb.” The hubby absolutely loves this dish and requests it any time I’m even entertaining the idea of making enchiladas. They are a little messy, but really easy to throw together and SO worth it!

These honey lime chicken enchiladas are the perfect sweet and savory combo with just a tiny kick of spice. Give these a try and let us know what you think!

Ingredients:

Marinade for Chicken

  • 6 Tbs. honey
  • 5 Tbs. fresh lime juice
  • 1/2 Tbs. chili powder
  • 1/2 tsp. garlic powder (or 1-2 cloves fresh, minced garlic)
  • salt & pepper

For the Enchiladas

  • 10-12 small flour tortillas
  • 1 lb. cooked & shredded chicken breasts (we often use leftover rotisserie chicken)
  • shredded Cheddar & Monterrey Jack cheese
  • 2 cans green enchilada sauce (approx. 16-20 oz)
  • 1 cup heavy cream (or half & half)
  • 1 cup cooked corn

Directions:

  1. Preheat oven to 350 degrees.
  2. Place shredded cooked chicken in a medium size bowl or gallon size Ziploc bag. Mix the marinade ingredients together and pour over chicken. Refrigerate for at least 45 min to an hour. (We often refrigerate for several hours. The longer it marinates, the more flavorful the enchilada filling will be.)
  3. In a bowl combine the green enchilada sauce with the cream.
  4. Spray a 9×13 Pyrex or casserole dish with nonstick cooking spray.
  5. Dip each tortilla in the bowl of enchilada sauce one at a time to coat.
  6. Set aside each and fill with a little shredded cheese, marinated chicken, and a sprinkle of corn. Roll up each tortilla and place seam-side down in the baking pan.
  7. Pour leftover enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle top with more shredded cheese.
  8. Bake at 350 degrees for 30-35 minutes until cheese is bubbly and edges of tortillas are crisp/golden brown.

honey lime chicken enchiladas