Today was “Donuts with Daddy” day at Mother’s Day Out, but of course I had to crash the party because I love donuts we needed to document the big event:
This, my friends, is what you get when you ask a toddler to smile:
Not to toot my own horn, but I made the BEST dinner tonight. I was thisclose to suggesting that we go out for Mexican, too. One of my favorite standbys is this Real Simple recipe for Baked Spinach and Pea Risotto. I’ve always wanted to try some variation of it with goat cheese… and tonight was the night. It’s the perfect recipe because you get fancy risotto without sweating over the stove and stirring for half an hour. The lemon juice balances out the creaminess of the rice & cheese, and the chard and peas give it a little veggie boost.
Baked Goat Cheese Risotto with Swiss Chard & Peas
- 2 Tbs unsalted butter
- 1/2 yellow onion, finely chopped
- 1/2 cup white wine
- 1 cup arborio rice
- 3 cups chicken broth
- 1 cup frozen peas
- 2 cups swiss chard (leaves torn into bite-sized pieces; no ribs)
- 4 oz goat cheese, crumbled
- 1 lemon
1. Preheat oven to 425 degrees.
2. In a Dutch oven (oven-safe), heat 2 Tbs butter until melted. Add onion and season with salt and pepper. Cook, stirring often, until onion is soft.
3. Add wine to pan and cook, stirring continuously, for 2 minutes.
4. Pour in chicken broth and rice. Bring to a boil, then cover with lid. Place pot in oven and bake for 20-25 minutes.
5. While rice is cooking, rinse chard leaves and place in covered microwavable dish (no need to add additional water). Microwave for 2 minutes to steam & soften.
6. Remove rice from oven and stir in peas, goat cheese and chard. Season with salt and pepper to taste, then squeeze lemon juice over the top. If rice seems dry, feel free to stir in 1/4 cup of hot chicken broth.
SO SO SO SO GOOD. I don’t care, I’m tooting my own horn. Toot toot.
Have a great weekend!