Saturday, January 4, 2014

Broccoli and Cheese Risotto

Happy 2014! We are back and after 2 days, my house is back in order! I am ready to share with you some pics from our time in Odessa. 
While I was there, I filmed several fashion and food segments for Studio 7. My mom has been featured as the cook on the local show for the past few weeks and they were excited to have me come in town to film some segments too! I will post them on here as they air. Here is me with the host, Tatum Hubbard.
 Christmas Eve at my house is always my favorite night, as we eat my favorite holiday meal, Posole! We also go to church, drink cocktails, open some gifts and have some special time with close friends and family. The boys had a rowdy fun time playing blackjack with dollar bills!
Opening a few gifts!

Our sweet Jenson in his new robe. He is such a cutie!
 I LOVE this picture of us cutting it up! Bubba and Jeffrey are always making us laugh!
 With our momma!
 Loves Bubba!
 Seesters
Love my family!...haha just noticed that Anson is shoeless in this photo!
 Friends that are truly our Family!
She is obsessed with him.
 Bubba in his Christmas Jammies.
Seesters in our Jammies.

 Christmas at Dad's!
A great picture of Bub.
 Thank you Hunny for my new computer!!

I have said this before...I LOVE Risotto. It is soo yummy! I also love broccoli and cheese casserole, so when I saw this dish, I knew I would love it! If it wasn't so time consuming, I may have made it for Thanksgiving, but instead I will make it on a regular night and it will make me think of Thanksgiving and Christmas dinners.

Broccoli and Cheese Risotto
3 cups broccoli florets
1/2 cup water
1 Tbsp olive oil
1 shallot
2 garlic cloves
4-5 cups chicken broth
1 cup arborio rice
2/3 cup white wine
1 Tbsp butter
1 cup gruyere cheese
salt and pepper

Chop Broccoli into florets. Place florets and water in a large skillet with a pinch of salt. Cover and cook on medium for about 5 minutes. Remove from heat and drain, then set aside. (not pictured)
Mince garlic and shallots.
Heat oil in skillet with garlic and shallots. Cook until softened.
Add rice to pan and cook for 1-2 minutes until it is toasted. Stir constantly.
Add wine to the pan and continue to stir until it is almost absorbed.
If you have a helper, have then grate your cheese. If you don't make sure you do this step before cooking the rice as you do not have time once you start stirring!
Begin adding chicken broth 1/2 a cup at a time to the pan of rice. Stir until the liquid absorbs and then add another 1/2 cup until the rice is al dente. I think I used 4 1/2 cups total of the broth.
Stir broccoli into rice.
Stir cheese into rice.
Season with salt and pepper to taste.
Enjoy!


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