Creamy Mushroom Risotto
A rich and creamy risotto with sautéed mushrooms and Parmesan cheese.
View RecipeCreamy 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:
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion and sauté for 2-3 minutes until translucent.
- Add the mushrooms and garlic, and sauté for another 3-4 minutes.
- Add the Arborio rice and stir to coat with the oil.
- Pour in the white wine and let it simmer until absorbed, stirring constantly.
- Add the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
- Continue this process until the rice is tender and creamy, about 20-25 minutes.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto hot.
Chicken Fajitas
Sizzling chicken strips with bell peppers and onions, served with warm tortillas.
View RecipeChicken 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:
- In a large pan, heat the olive oil over medium heat.
- Add the chicken and cook until browned.
- Add the bell peppers, onion, cumin, and paprika, and cook until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve the chicken and vegetable mixture with warm tortillas.
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:
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, diced bell pepper, and diced zucchini. Cook until vegetables are softened.
- Stir in black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and ground cumin.
- Bring chili to a simmer, then reduce heat and let it cook for 20-25 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot, garnished with chopped cilantro.