Tuesday, April 12


A few months ago I started compiling a weeknight menu booklet for our family. It seemed like every day around 1:30 (nap time around here), I would start to ponder what to do for dinner. I am not a plan-ahead-girl when it comes to meals (as much as the mister would like me to be). I am trying to do better, though. I manage a crock pot meal or two, here and there. I think meal planning should be listed as a spiritual gift in the Bible, then I would be validated in saying it is not something the Lord has blessed me with. Alas, I will have to keep working on this part of domesticity.

Tonight, I made a little risotto recipe that will definitely make it into my booklet. I found it through a general search over on Allrecipes. Not having all the ingredients (uh, that would have taken some preparation), I improvised. Oh boy. So yummy. Seriously. I think most people make risotto as a side or appetizer, not me. Full on meal, here.

Here is the recipe I ended up with after some minor changes were made:


  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • 1 cup diced Celery
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 1 teaspoon ground lemon pepper seasoning
  • 2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese

  • Heat oil and butter in a medium heavy saucepan over medium heat. Add celery, onion, garlic, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon ground lemon pepper seasoning. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).

  • Stir in rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine first and then the stock in half cup intervals. Keep adding another half cup of stock as each one is absorbed into the rice, about 20 minutes, or until liquid is almost absorbed and rice is tender but firm. I added the peas with the last cup of stock so they wouldn't get over cooked and mushy. 

  • Remove pan from heat and season with salt and pepper to taste. Stir in remaining parsley and rosemary, then add lemon juice and cheese. Serve immediately. 

  • Give it a try! It is lemony and rosemary-y and all around, scrumdiddlyumptious! I can attest that the two kiddos loved it. Happy Eating!


    1. jen vanderBekenApril 13, 2011

      Well I know what's for dinner tomorrow night! Thanks Lydia! Herb Risotto will par nicely with left over venison steak (I love any suggestion to dress that dish up). xoxo,j

    2. Hmmm...what time should I be there? Seriously good. Love you, J!