Inkbok

Creamy Mushroom Risotto

Creamy Mushroom Risotto

A rich and creamy risotto with sautéed mushrooms and Parmesan cheese.

View Recipe
Creamy Mushroom Risotto

Creamy Mushroom Risotto

Ingredients:

  • 1 1/2 cups Arborio rice
  • 4 cups warm chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and sauté for 2-3 minutes until translucent.
  3. Add the mushrooms and garlic, and sauté for another 3-4 minutes.
  4. Add the Arborio rice and stir to coat with the oil.
  5. Pour in the white wine and let it simmer until absorbed, stirring constantly.
  6. Add the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
  7. Continue this process until the rice is tender and creamy, about 20-25 minutes.
  8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
  9. Serve the risotto hot.
Chicken Fajitas

Chicken Fajitas

Sizzling chicken strips with bell peppers and onions, served with warm tortillas.

View Recipe
Chicken Fajitas

Chicken Fajitas

Ingredients:

  • 4 boneless, skinless chicken breasts, sliced
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 8 small tortillas

Instructions:

  1. In a large pan, heat the olive oil over medium heat.
  2. Add the chicken and cook until browned.
  3. Add the bell peppers, onion, cumin, and paprika, and cook until the vegetables are tender.
  4. Season with salt and pepper to taste.
  5. Serve the chicken and vegetable mixture with warm tortillas.
Vegetarian Chili

Vegetarian Chili

Hearty and flavorful chili made with beans, vegetables, and spices.

View Recipe
Vegetarian Chili

Vegetarian Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Chopped fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, minced garlic, diced bell pepper, and diced zucchini. Cook until vegetables are softened.
  3. Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and ground cumin.
  4. Bring chili to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally.
  5. Season with salt and black pepper to taste.
  6. Serve hot, garnished with chopped cilantro.