Tuesday, October 20, 2009

Fresh Vegetable Risotto and Pepper-Lime Chicken

Fresh Vegetable Risotto

Start to Finish: 35 minutes

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or cooking oil
  • 1 cup Arborio or long grain rice
  • 3 cups vegetable or chicken broth
  • 3/4 cup bite-size asparagus or broccoli pieces
  • 1 medium tomato, seeded and diced (3/4 cup)
  • 1/4 cup shredded carrot
  • 1 cup shredded fontina or Muenster cheese (4 ounces)
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons snipped fresh basil or parsley
  • Tomato slices (optional)


1. In a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.

2. Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.

3. Add 1/2 cup broth and the asparagus or broccoli to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more of broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 minutes. Stir in tomato, carrot, and the remaining 1/2 cup broth. Cook and stir until rice is slightly creamy and just tender. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley. If desired, garnish with some tomato slices. Serve immediately. Makes 4 main-dish servings.

Pepper-Lime Chicken

Prep: 10 minutes
Marinate: 30 minutes
Broil: 12 minutes
  • 6 skinless, boneless chicken breast halves
  • 1 teaspoon finely shredded lime peel
  • 1/3 cup lime juice
  • 3 tablespoons cooking oil
  • 1 teaspoon dried thyme or basil, crushed
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • Bottled salsa (optional)
  • Lime wedges (optional)


1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.

2. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.

3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 degrees F). If desired, serve with salsa and lime wedges. Makes 6 servings.

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