Ginger butter risotto

Over 4th of July weekend we had dinner at a local place and I tried a bite of ginger risotto.  I wanted to try and recreate it because I couldn't stop thinking about it.  So here is what I did.

Ginger butter risotto

Ingredients

8 cups chicken stock

1 tablespoon olive oil

1 medium white onion, finely diced (about 1 1/2 cups)

1 tablespoon plus 2 teaspoons grated ginger

1 1/2 cups Arborio rice

1 cup white wine ( I used Dry riesling)

3 tablespoons unsalted butter

1/2 cup freshly grated Parmigiano reggiano cheese

Salt and freshly cracked pepper to taste

4 T chopped cilantro 

Preparation

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.

2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.

3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.

4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, cilantro, and the Parmesan. Season with salt and pepper and serve immediately.

Here's the finished product! (With bacon wrapped pork and asparagus) Delish!!

It's time to share some new things!

I'm back and will be posting everything that was missed!  I'm going to try and post the meals that I create each week and also try to help with menu planning.  It's easy if you plan well.  Here is tonight's dinner, I prepped the meal over the weekend and all I did was bake them after work!

Stuffed turkey peppers

Ingredients

1 T olive oil

1 lb ground turkey seasoned with 1 T of taco seasoning

2 tablespoons olive oil

1 can black beans, rinsed and drained

1 can sweet corn, drained

8 oz mushrooms, sliced and diced

6 large bell peppers, halved and deseeded 

1 cup of cheddar jack cheese

1/4 c tomato sauce

1 jar vindaloo sauce (can be found in international aisle at most stores)

Coarse salt

Fresh ground pepper

Preheat oven to 400 degrees.

Place your pepper halves in two glass dishes, (you will freeze one for a meal for later), drizzle with olive oil, salt and pepper.

In a skillet add tablespoon of olive oil on a medium heat add the ground turkey and cook all the way through.  Add your diced mushrooms with 1 T oil and cook until softened into meat mixture.  Next add your black beans and corn, and cook until heated through.

Last, add the tomato sauce and stir.   

Start placing the filling in each pepper.  When finished add the vindaloo and cheese to each pepper.  Place in oven and bake for 35-45 minutes, until pepper is softened and cheese is browned.