Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
For some reason I hadn’t made risotto in a while, until this evening. It has been a bit of a crazy Monday, but I feel that I’ve been pretty productive. Work was very busy – we’re planning a huge, awesome girl event for the fall – and there’s just always a lot going on. Before I knew it, it was 5:30. When I got home from work and the grocery store and my daily call with our contractor, I got started cooking this risotto:
I’m never going that long without risotto again. This one in particular is full of summery flavors like lemon zest, generous scoops of homemade pesto and chopped up snap peas that I got from the Montavilla Farmers Market. The pesto is actually made with garlic scapes (also from the farmers market), but that’s another post (hopefully later this week).
Plus, I am still taking on our June bread challenge! That’s right, it’s almost the end of the month, and we haven’t purchased a single sandwich bread, baguette or bun from a retail outlet. This weekend I was out of town and didn’t bake bread, though, so I’m trying one that has a relatively quick rise time. We’ll see what happens (so far it looks good!)
Here’s what you need for the risotto:
In a Dutch oven, heat the olive oil on medium heat and add in the shallot. Cook for 2-3 minutes until translucent, and then add the rice. Stir frequently until the rice becomes a little transparent.
Next, add the wine, again, stirring frequently. The wine will be completely absorbed in under a minute, so stay on your toes!
Next, add the vegetable stock, about 1/4 to 1/3 cup at a time. Bring to a simmer and cook the stock into the rice. Add another batch each time the previous one gets absorbed completely, continuing until you reach the end of your 4 cups.
When the last batch of stock is almost completely gone, add in the pesto, lemon juice, lemon zest and snap peas. Stir to combine and remove from the heat. Serve with freshly ground black pepper.