|Final Product. DELICIOUS!!|
And then I finally made risotto. And it was delicious.
Worth the 16 pts+? (Don't freak, I had a HUGE serving.) Possibly. Worth the 18+ minutes of stirring? Sure. Maybe not after Body Pump followed two hours later with Kick-Butt Bootcamp (more lifting! Owie)...
I enjoyed the process. I loved all the steps, and the way the Arborio rice took shape the longer it cooked. I love the meaty heartiness the dish afforded. I love the overall flavor and textures of this dish.
This could be an awesome side (for lower pts+), but as my lunch meal, it was filling, substantial, and satisfying.
|First step. Stirring here too!|
Recipe adapted from epicurious.
1 1/8~ cups hot water
2 cups reduced-sodium chicken broth (this was all I had, so I added an additional 1/2 C +1/8 C water to meet the recipe's liquid requirements)
Mushrooms (I used 1/2 bag of crimini mushrooms and a few leftovers white mushrooms--if I had more mushrooms I would have added them. Note that the epicurious recipe has other, more exotic mushrooms!)
1/2 TBSP soy sauce
1/2 TBSP olive oil
2 TBSP unsalted butter
1 shallot, chopped
5 garlic cloves, finely chopped (I like garlic!)
1C + 1/8C~ Arborio rice
1/3 cup vermouth (I used L's awesome imported sweet vermouth--don't tell him!)
1/2 C finely grated Flagship cheese (use Parmesan if you don't know what this is. I don't know what it is, but it was what we had that I could grate).
1/2 tsp. salt
1/4 tsp. black pepper
|More stirring. Not tired, but I am WARM!|
|On the plate...2 servings|