Broccolini and Sausage Risotto

This is a hassle free risotto because you bake it in the oven.

3 tbsp unsalted butter
Olive oil
1 bunch of broccolini, roughly chopped
1 lb spicy or mild bulk italian sausage
1 onion, diced
1 large carrot, chopped
1 cup arborio rice (risotto rice)
1 garlic clove, minced
1/3 cup white wine
3 cups chicken or vegetable stock/broth
1 14.5 oz can diced tomatoes
1 cup shredded parmesan
Salt and pepper for seasoning
21 seasoning blend (such as no-salt mrs. Dash)
Italian seasoning

Preheat oven to 450.

Heat 1 tbsp of butter and drizzle with olive oin in a dutch oven (or oven safe dish that has a lid) over med-high heat. Add broccolini and season with salt, pepper, seasoning blend and italian seasoning. Saute until tender, about 5 mins. Stirring occasionally. Transfer to a bowl and set aside.

Add onion and carrot to the pan. Season with salt, pepper, seasoning blend and italian seasoning. Saute for about 5 mins, stirring occasionally. Add sausage, break up meat to a crumble and cook until sausage is browned. Add rice and garlic and continue to saute for about another min.

Add wine and cook until evaporated, stirring occasionally. Add broth/stock and tomatoes. Bring to a boil, stirring occasionally until it is boiling. Turn off heat, cover with lid and transfer to the oven. Bake for about 25 mins or until rice is tender. You will want to check after the first 15 mins and give it a stir. If it needs more time, continue to bake. Mine needed about 25 mins total.

Once rice is tender, remove from oven (don't worry if risotto seems wet, it will thicken when you add the cheese and as it cools). Vigorously stir in remaining 2 tbsp of butter and cheese until full blended. Stir in broccolini. Serve in pasta bowls and ENJOY.

Calories are about 569 per serving (about 4 servings in this dish).

Wine pairing: this is great with a dry riesling or an italian white wine.

Chicken Tortilla Soup

You can purchase a rotisserie chicken from the store or you roast your own. I went the easy route and purchased a rotisserie chicken. If roasting your own, consider a rub spice mixture consisting of chili powder, cumin, garlic and salt and pepper. This soup would also be great with turkey too. An amazing soup for the day after Thanksgiving, something to keep in the back of your mind.

1 roasted/rotisserie chicken, meat removed and shredded (bones and skin discarded)
Olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper for seasoning
21 spice blend, such as mrs. Dash no-salt
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 14.5 oz can of diced tomatoes with chiles
6 cups chicken stock/broth (or vegetable)
Tortilla chips for garnish
Shredded pepper jack cheese for garnish
Cilantro, chopped for garnish
Avocado, sliced for garnish

Heat a large dutch oven (or sauce pot) over med-high heat. Drizzle with olive oil. Add onions and bell pepper. Season with salt, pepper an 21 seasoning blend. Saute, stirring ocassionally until soft. Add garlic, chili powder and cumin. Saute for about 5 mins, stirring ocassionally. Add chicken and season with salt, pepper and 21 seasoning. Continue to saute for about 5 mins, stirring ocassionally. Add tomatoes and broth/stock. Season with salt, pepper and 21 seasoning blend. Bring to a boil, stirring ocassionally. Once at a boil, turn off heat. Laddle soup into a soup bowl. Garnish with tortilla chips, cheese, avocado and cilantro. Serve and ENJOY!

Wine pairing....I say serve it with a nice cold Mexican beer or a Margarita, but if you want to have it with wine, I suggest it with a Rioja.