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C43cd9ed ed17 419a 8fc3 5de2cd42134c  2016 04 01 10 35 01
Samantha Ricker
Samantha Ricker

For the Risotto:
2 T olive oil
1 C arborio rice
6 C chicken broth
1/2 C onion, sliced
8oz butter oyster mushrooms, chopped
1 T garlic, sliced
4 T butter
1/4 C Parmesan cheese, grated
Salt to taste

Heat broth over low heat and keep warm throughout. In skillet melt 2 T butter and cook mushrooms over medium low heat for 5 mins, stirring occasionally. Set aside in a bowl with a cover. Heat oil in pan over med heat & add in onion. Cook 2 minutes and stir in rice. Cook 1 minute, stirring gently. Ladle in broth to rice mixture 1/2 C at a time, stirring constantly until rice is al dente. Stir in mushrooms, remaining butter, cheese and salt. Serve immediately.

For veggies:
2 boiled beets, sliced
6 small carrots, sliced in 1/2 lengthwise
2 T oil
1 T fresh sage, chopped
1 T fresh thyme chopped
1/4 t garlic powder
1/4 t onion powder
1/4 t salt

Preheat oven to 400. Toss carrots in thyme and half of the spices. Bake for 20 minutes in center of the oven. Remove from heat, flip carrots over. Toss beet slices in sage and remaining slices and place in baking pan next to carrots. Bake for 20 minutes.