Our Weekend

This weekend we took a fast trip up north. Kendall received her first piano lesson (but she kept calling it a violin !?) from her Great Gram. It was a very fast trip (one I hope to repeat again very soon) but it was great to see the family there and to explore the area a little bit.

Since we spent the majority of the weekend in the car we had fast food way too much and I came home feeling gross. I have been on a vegetable filled meal kick since then. My favorite so far is the Italian Risotto, it requires a little bit of time and attention to make it but it is well worth the trouble.

This afternoon we're meeting a friend and Alex at our aquatic center. I'm not looking forward to seeing my landlocked white legs in a bathing suit but oh well.

Italian Risotto with Mushrooms and Peas

• 2T vegetable oil
• 1 onion, chopped
• 1g garlic clove, crushed
• 1/2 cup chopped pepper (I used orange)
• 1 1/2 cup sliced mushrooms
• 1c Arborio rice
• 3 3/4 cups hot vegetable stock
• 1cup frozen peas
• 1/4 cup freshly grated Parmesan
• 1T butter
• salt and pepper, to taste

1. Heat the oil in a pan over medium-low heat. Add the onion and garlic and cook for 1 minute. Add the pepper and mushrooms and cook for 5 minutes.
2. Add the rice and cook, stirring constantly, for 1 minute, until all the grains are well coated with oil. Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
3. Continue to add small quantities of hot stock, waiting for each ladleful to be absorbed before adding more. Stir frequently (non-stop) to prevent sticking.
4. When all the stock has been added and the rice is almost cooked, about 2-0-35 minutes. Stir in the Parmesan and butter, season to taste, and serve.

This would be good with ham added as well.