risotto

quick and easy meals for 1 or 2

Risotto

I know I've gone on and on about risotto before, but Gammy says this is my best ever.

olive oil
1 stick of butter
med sized onion chopped up fine
2 cups of rice
1 cup of wine (red or white)
1 tsp of salt
1 tsp pepper
8 cups chicken broth (hot but not boiling) you can get this in cardboard boxes or you can make it with
1 cup frozen peas let the peas and corn thaw a little while you get the risotto going
1 cup frozen corn
bouillon cubes or powder.
grated Parmesan cheese


1 1/2 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 chicken tenders



In a large pot (6-8 qts), med heat, put a couple of swirls of olive oil and half of the stick of butter. get the butter sizzling. add the onions cook until the onions are translucent. Add the rice cook and stir until the rice is coated with the other stuff and just starting to get translucent. add the wine. cook for a minute or so until the rice starts to absorbe the wine. Add a cup of the broth.  cook and stir until the broth is almost all absorbed and add another cup of broth. repeat the process until the rice is done but still a little chewy. If you run out of broth a little hot water will work until the rice is done. While all this is going on dredge the chicken in the flour, salt, pepper and garlic powder mixture and fry them up in a frying pan with some olive oil and big enough to handle it. When the tenders are cooked put them aside on a cutting board to cool and after a bit cut them up in bite size chunks.. When the rice is done add the rest of the butter about half a cup of grated cheese, peas, corn and the chicken.

Mix it all up and serve it up!! with some crusty italian bread and the rest of that wine!!

Then comes the best part,,, put the pot in the fridge overnight and the next day (or the next) put the leftover in zip locks and save them for a quick microwaved no brainer for some weeknight when you come home tired and don't want to cook.