Quick & Easy Week Night Dinner
If you follow the blog, last week I posted the first recipe in my week night dinner series. Our lives are so busy and often cooking at home tends to fall by the way side, so I decided to document some of my easier recipes that I whip up during the week. Not going to lie, last week's recipe was much quicker than this one. Don't let that scare you just yet.
Quick & Easy Parmesan Mushroom Risotto
HERE IS WHAT YOU NEED: Arborio Rice (I use Rice Select brand), chicken stock or vegetable stock, 1 package baby bella mushrooms (optional, you can leave out if you dislike mushrooms), 1/2 yellow onion, olive oil (sub other oil if needed), grated parmesan cheese, chicken breasts (one per person), 1 package Brussel sprouts, salt, pepper, garlic powder. Nothing too crazy
WHY THIS WORKS DURING THE WEEK: This recipe may take a little longer than my last one, but it creates twice as much, providing the family with leftovers that can be heated up quickly later in the week. Another trick that makes this easy is that I typically already have grilled chicken in the fridge. We tend to grill often so whenever we heat up the grill I add a couple chicken breasts seasoned with salt, pepper, and garlic powder. That way we have access to yummy chicken all the week to be used on the leftover risotto or in other recipes. The other option is stopping by a grocery store with already prepared chicken or a rotisserie chicken. The ingredients also tend to be basic and things I always have on hand - if you do not have chicken stock you can also use water.
LETS GET COOKING: Prepare the arborio rice per box instructions - add mushrooms before adding first cup of broth, continue to follow instructions until all steps are complete. Stir occasionally, avoid over-stirring or your risotto will be sticky. Once prepared add parmesan cheese, I usually add about a 1/4 cup but you could always adjust per preference. Slice grilled chicken. Cut ends off Brussel sprouts, cut in half or fourth depending on size. Place on jelly roll pan, season with olive oil + salt + pepper + garlic pepper. Bake at 425F for 20 minutes or until edges are golden brown.
Easy Week Night Dinner Parmesan Mushroom Risotto Recipe
1 cup Rice Select Arborio rice
1/2 yellow onion diced
4-5 cups chicken stock (I always have to use more chicken stock than the recipe calls for)
3 tbs olive oil (2 for risotto, 1 for Brussel sprouts)
1 cup baby bella mushrooms sliced
1/4 cup grated parmesan cheese
Chicken breasts (one per person) grilled and sliced
1 package Brussel sprouts, stems cut, sliced in half or quarters for larger sprouts
2 tsp salt
2 tsp pepper
1 tsp garlic powder
Preheat oven to 425F degrees.
Place sliced Brussel sprouts on jelly roll pan, drizzle olive oil, season with salt + pepper + garlic powder. Bake for 20 minutes or until edges are golden brown.
Prepare risotto per box instructions adding the mushrooms before the first cup of broth. Stir occasionally. Add parmesan after last cup of broth is absorbed. Season with salt and pepper.
Quick & Easy Week Night Dinner - Parmesan Mushroom Risotto Recipe, Dallas Nutritional Counseling #dallasnutritionalcounseling #balancedeating #homecooking #quickrecipes #easyrecipe #weeknightrecipe #carbfatpro #quickeasyrecipe
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