Chicken in Lime-Mustard Sauce

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Raise your hand if you are in the midst of a very busy May! 🙋

This recipe is one of my absolute favorite go-to dinners when things are rushed and there’s not a lot of time to stand in the kitchen making dinner. It’s a simple, one-pan entree that works for weeknights but, let me tell you, that lime-mustard pan sauce is so silky and delicious that it stands up for an impressive invite-some-company-over meal just as well.

Try this classic chicken dish out soon and let me know what you think!


Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. I did say this recipe was quick and easy, right?  Here’s how I make it even more so: I used store bought thin-sliced chicken breasts to start.  Chicken tenders also work great in this recipe!

Sprinkle the chicken with salt and pepper.

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Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the chicken and  cook about 4 minutes on each side, or until browned.

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Remove the chicken from the pan; keep warm.

Look at all that delicious flavor left in the pan!  Get ready to use that!

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Add the chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.  Whisk the sauce over medium heat, lightly scraping the bottom of the pan to loosen those tasty browned bits.

Whisk the water and cornstarch together in a small bowl.  Add the cornstarch mixture to pan; whisking well into the pan sauce.

Bring to a simmer over medium-high heat. Continue to whisk and cook 1 minute or until sauce thickens slightly. The chicken will be placed back in the pan sauce at the so you just want it to be just thick enough to hang on and coat the chicken nicely.

Whisk in the remaining 1 tablespoon lime juice and butter, stirring until butter melts.  Don’t skip out on that little pat of butter – it’s what gives the pan sauce its silky sheen.  Check the seasoning of the sauce, adding lime juice, salt or pepper as desired.

Return the chicken to the pan, turning the chicken to coat it in the sauce. Simmer just a couple of minutes more, or until chicken is thoroughly heated.

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That’s it! I think you’ll truly love this easy weeknight meal.  What’s one of your go-to weeknight dinners?

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Full Recipe

Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. (Skip if using thin-sliced chicken breasts)

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 4 minutes on each side or until browned.

Remove from pan; keep warm.

Add chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.

Whisk over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl.

Add cornstarch mixture to pan; stir well with a whisk.

Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.

Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.

Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Roasted Red Pepper and Garlic Fettuccine Alfredo

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I’m a sucker for pasta.

In my opinion, a pasta dish doesn’t have to have a ton of ingredients, mix-ins or additional items across the top to be amazing.  Give me a great noodle, a simple sauce and some cheese and I’m in.

Case in point – this amazingly tasty, easy to pull together fettuccine alfredo dish. By using roasted peppers and garlic you get such deep, bold flavors.  Alfredo sauces can be heavily loaded with butter, cream and cheese and while this one definitely has all those elements, it’s not overwhelming.  The peppers and garlic truly are the star of the dish. Using the blender or food processor makes it an attainable dish for any night of the week.  So attainable that I may be guilty of making this nearly every week.

Like I said… I’m a sucker for pasta 🙂


Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Let’s start by talking about roasting garlic and peppers.  Don’t let this intimidate you – it’s a simple process that greatly boosts the flavor in your recipe.

For the peppers: rub a little olive oil all over the outside of the peppers and place them on a parchment paper- or foil-lined baking sheet.  That will save you from scrubbing those sheet trays later!  Turn your broiler on high and place the tray of peppers directly below the coils.  Let the peppers char and get completely black on the top side, then turn them over allowing each side to blacken and blister. Once they are completely charred, place the peppers in a bowl and cover them up with some foil.  You want them to steam so that the skins start to loosen from the meat of the pepper.  After about 20-30 minutes, take the peppers and using either a paper towel or your fingers, rub the blistered skin off of the meat.  Pull the meat away from the stem and remove all the seeds inside.  You’ll be left with soft, delicious roasted peppers!

For the garlic: Take a head of garlic and carefully slice off the upper portion of the head  – you want to expose the tops of most of the garlic cloves.  Using a serrated knife works the best here. Make a little pouch out of foil and place the head of garlic in the middle.  Drizzle some olive oil over the top and sprinkle it with salt and pepper. Bunch the foil up over the top of the garlic, leaving it open to vent just a little.  It’s a good idea to set the pouch on a sheet tray just in case there are any leaks.  Roast the garlic in a 400 degree oven for about 30 minutes.  The garlic will be a nutty brown color and so soft that it will easily press out of the pods after cooling a bit.

Alright!  Let’s make the pasta!

Cook the fettuccine in salted, boiling water until al dente.  Drain the pasta and set it aside.

While the pasta is cooking, grab a large pot or a skillet with sides to it and heat up the tablespoon of olive oil.  You’ll appreciate the sides to the pan you are using when we toss the pasta into the sauce at the end of this recipe.  Cook the onions in the olive oil until they are soft.

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Place the roasted red peppers, the roasted garlic and the cooked onions in a blender or food processor and puree until smooth.

Isn’t it such a beautiful color?!

Go back to the pan you used for the onions and melt the butter over medium heat. Pour in the red pepper puree.

Add your choice of broth, the half-and-half and  a little salt and pepper.  This is a good time to check for seasoning – but keep in mind that you’ll be adding parmesan in a bit and cheese = salt.

Remove the pan from the heat and stir in the parmesan and fresh parsley.

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Add about half of the cooked fettuccine and toss the pasta until it is well-coated.  Add the rest of the pasta and toss again – doing this in two steps makes the tossing just a bit easier.

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You can easily bulk up this dinner by adding any protein to it, chicken or Italian sausage being our go-to options.  This dinner, we went for the Italian sausage option.  We browned the sausage with a little bell pepper and tossed it in with the cooked pasta here.  Grilled or sauteed chicken would also look lovely across the top of the dish!

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However you serve it up, garnish the dish with a little more grated parmesan and chopped fresh parsley.

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Try this one out sometime soon!  If you’d like an even quicker weeknight dinner option, you can find roasted pepper and roasted garlic prepared at your grocery store.  I typically find them both in the veggie/tomato aisle.

What’s your favorite pasta dish?


Full Recipe

Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Cook pasta in heavily salted water to al dente.

Drain and set aside.

Meanwhile, in a large pot or skillet with sides, heat olive oil over medium heat and cook onions until soft; about 5 minutes.

Place roasted red peppers, garlic and onions to a blender or food processor and puree.

Add butter to the pan the onions were cooked in and melt over medium heat.

Pour in the red pepper puree.

Add broth, half-and-half and a pinch of salt and pepper.

Stir to combine, taste and add a pinch of salt and pepper as desired.

Remove the pan from heat and stir in Parmesan cheese and parsley.

Add half of the pasta and gently toss to coat. Add remaining pasta and toss.

Garnish with grated Parmesan and chopped parsley and serve immediately.

Enchiladas with Red Sauce

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A few years back, Will and I had the opportunity to attend a cooking demonstration hosted by my chef-BFF, Pati Jinich.  I love her simple, classic style of cooking and have enjoyed cooking many of her recipes. They are full of great techniques and easy to follow.  She may or may not know that she is my BFF… but that’s beside the point.

Chef Pati demonstrated an entire menu from her cookbook, Mexican Today, and we got a signed copy of the book at the end.  Will and I have been through this cookbook several times, finding our favorites throughout. The To Die For Ceviche is, well, to die for. The Mango Pecan Tart will be in my kitchen soon. One of the true highlights though is the section devoted to sauces. We love to make enchiladas and we have played with a few of them.  We ultimately landed on this version of a traditional red sauce – you can stuff the enchilada with any filling and they are always delicious. While it may look complicated, it can all come together pretty quickly once you have the basic technique of creating a puree from dried peppers down.  As a bonus, any extra sauce freezes nicely for another use.  It’s been fun adapting such a tasty recipe to our kitchen!

I’d like to think my BFF would be proud.


Enchiladas with Red Sauce

  • 15 dried guajillo chiles, stemmed and seeded
  • 1 medium onion, diced
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • vegetable oil
  • 1 1/2 cups chicken or vegetable broth
  • 12 corn tortillas
  • Shredded cheese

Preheat your oven to 350.

In a hot skillet set over medium-low heat, toast the chiles.  You’re looking for the outer skin to crisp and blacken. 

Place the toasted peppers in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they plump back up a bit.

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In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the onion, garlic, oregano and 1/2 teaspoon salt.

Side note: that soaking liquid also makes a great broth for a side dish of rice!

Puree until completely smooth.

Taste again for seasoning.

In a medium saucepan set over medium-high heat, add a couple tablespoons oil. Once the oil is hot, but not smoking, add the chile sauce and quickly cover with a lid ajar, as the sauce will be jumping.  Be ready!  That sauce will jump and quickly splatter everywhere!

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Cook for 3-4 minutes, add the broth and cook a couple minutes more. Turn off the heat and keep covered.

Cover the bottom of a 9×13 baking dish with a thin layer of red sauce.

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In a skillet set over medium-heat heat, add a couple tablespoons oil. When the oil is hot, “pass” the tortillas through the oil to soften them. You basically want to drag both sides of the tortillas through the hot oil until you see the tortillas start to bubble up just a bit. It should only take a few seconds. Don’t skip this step – if you try to roll the corn tortillas without softening them they will crack and tear as you stuff and roll them.

“Pass” the warmed tortillas through the red sauce to coat them.

Line the center of the tortillas with your choice filling and roll into enchiladas.  Tonight, we went with a beef filling – ground beef browned up with onions, peppers and pinto beans.  This red sauce would also be fantastic with shredded chicken or a straight cheese filling!

Line the rolled enchiladas in the prepared baking dish. Top with more sauce, any leftover filling, and cheese.

Bake for 15-20 minutes.

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What filling will be in your version of Enchiladas with Red Sauce?


Full Recipe

Enchiladas with Red Sauce

  • 15 dried guajillo chiles, stemmed and seeded
  • 1 medium onion, diced
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • vegetable oil
  • 1 1/2 cups chicken or vegetable broth
  • 12 corn tortillas
  • Shredded cheese

Preheat oven to 350.

In a hot skillet set over medium-low heat, toast the chiles until the skins are crisp and blackened.

Place the peppers in a medium saucepan, cover with hot water and set over medium-high heat.

Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.

In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the onion, garlic, oregano and 1/2 teaspoon salt.

Puree until completely smooth.

Taste again for seasoning.

In a medium saucepan set over medium-high heat, add a couple tablespoons oil.

Once hot, but not smoking, add the chile sauce and quickly cover with a lid ajar, as the sauce will be jumping.

Cook for 3-4 minutes, add the broth and cook a couple minutes more.

Turn off the heat and keep covered.

Cover the bottom of a 9×13 baking dish with a thin layer of red sauce.

In a skillet set over medium-heat heat, add a couple tablespoons oil.

When the oil is hot, pass the tortillas through the oil to soften them.

Pass the warmed tortillas through the red sauce to coat them.

Line the center of the tortillas with your choice filling and roll into enchiladas.

Top with more sauce, any leftover filling, and cheese.

Bake for 15-20 minutes.

Polenta-Crusted Fish and Cilantro Risotto

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Summer- summer- summertime!  Yeah!

Does everyone just pause and take a breath when summertime hits?  Being in the world of education, I can tell you I do!  Even though I work throughout the summer, once the break hits for students and teachers everything just mellows out a bit.  Days are longer so there isn’t a rush to run those errands post-work and before heading home.  Fridays off mean that I can join those summer revelers a little bit and still have a weekend.  Road trips come a little easier.  It’s hot out… but it’s supposed to be, amiright?

Summer dinners also lighten up.  Crockpots are put away and grills are brought to the forefront.  Heavy stick-to-your-ribs dinners make way for salads, kabobs and, as we have here, fish.  I love fish. I love my fisherman husband and his knowledge of how to catch and prepare fish.  Fried, baked, grilled, sashimi, sushi, ceviche… we could go all Forest Gump here in the multitude of ways we can cook fish but today we going to focus on a winning style we found on our Honeymoon.

Just about five years ago (this Friday!) Will and I said our “I dos” and then headed out for a week of fun and sun in Costa Rica.  It was such a memorable, exciting trip filled with many, many great meals.  One of my absolute favorites came from a meal provided after an excursion.  Several places offer a breakfast before or lunch after their scheduled activities so we weren’t surprised that the zipline adventure we chose provided lunch at the end.  We made our way out to MidWorld Costa Rica and had an absolute blast on our zipline courses.  If you ever travel to the Manuel Antonio area of Costa Rica, do yourself a favor and look them up.  They have several fun options including ziplines and four-wheeler routes, are so professional and friendly, offer the longest double-cabled line in Central America (the Superman) that give amazing views of the landscape and, as a major bonus, have great food!  The lunch we were provided was so good – we even had to get a little information about it from the chef before leaving MidWorld.  We feasted on fish, plantains and the typical gallo pinto found accompanying most meals in Costa Rica.

lunch

The fish is what really got me.  (Obviously, as I had to remind myself to put the fork down and snap a quick pic of it!)  It was so simple but had the perfect, light fry to it that makes for a great summer meal.  When we asked the chef she simply said “polenta, salt and pepper”.  Without the heavy breading of a flour-based coating the fish was left to shine and truly made for a meal that I remember often.

We’ve made this polenta-crusted fish now several times.  Here, we forgo the gallo pinto (which is soooo good we will have to devote a whole other post to) and sub in Cilantro Risotto, another summertime fave of mine.  Polenta-crusted fish always satisfies – both in taste and in memories recalled.


Polenta-Crusted Fish and Cilantro Risotto

For the fish:

  • fish fillets – grouper, snapper, tilefish, etc
  • s&p
  • 1 egg
  • 1 T of water
  • 1 cup polenta
  • ¼ – ½ cup veggie or frying oil

For the Jalapeño Cream Sauce:

  • 3-4 jalapeños, roasted, seeded and sliced
  • ½-1 cup fresh cilantro
  • 1-2 garlic cloves (fresh or roasted)
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼-½ cup cream
  • Salt & pepper

For the Cilantro Risotto:

  • 6 cup chicken stock
  • 3 T butter
  • 2 T onion, finely diced
  • 5 small cloves garlic, finely minced
  • 1 ½ cup arborio rice*
  • 1 cup white wine (pour it, then let it sit on the counter as you start prepping)
  • ¼ tsp salt & pepper
  • ¼ cup parmesan cheese
  • 1 cup cilantro, chopped

For the purposes of cooking this meal all together, we will start with the Jalapeño Cream Sauce so it can chill in the fridge and allow the flavors to all meld together.  Then we’ll move on to the risotto and then quickly wrap up with cooking the fish.

A quick note regarding risotto:  it is a labor of love.  Risotto-making really is a simple process – start with onions, toast your grains, slowly add warm liquid and let it absorb in and develop the starch as you stir.  You are somewhat shackled to the stove as you stir but the results lend itself to a silky, creamy rice dish that looks so impressive as it pours out on a plate.  You can easily swap out the flavors but the process remains the same – toast, slowly add warm liquid, stir until absorbed, add more liquid, repeat.  Try it out – you’ll impress yourself and your dinner guests!

Alright – let’s cook.

Start with the Jalapeño Cream Sauce:  you’ll need 3-4 roasted jalapeños to start with.  Simply place your jalapeños on the grill or beneath a broiler until the skin starts to blister and blacken.  When they are all blistered up, put them in a bowl and cover them with saran wrap or a towel for a few minutes so that they steam and the skin loosens from the meat a bit.  After a few minutes, you should be able to slide the charred skin off of the pepper “meat”.  Then, simply slice them open to remove and discard the seeds.

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Place the jalapeños, cilantro and garlic in a food process and pulse until you have a smooth consistency.  You may add a little olive oil as you puree, if needed, to keep the consistency smooth.  Blend in the sour cream and lime juice. Taste the sauce and adjust the seasoning with salt and pepper, to your taste.  Place the sauce in  the fridge for later use.

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Now, start the risotto.

In a medium pot over medium heat, warm the chicken stock.  If you are going for a vegetarian risotto, sub in veggie stock here.  Two things about the stock:  First, please do not use water as a replacement.  This is your chance to sneak some great flavor into the rice. Use a low-sodium stock so that you can control the salt added in to the dish as you cook.  Second, make sure you warm up with stock.  If you were to add in a cold/cool stock to the rice as you cook, you are dropping the temperature of the dish, bringing it back up, dropping the temp down, etc.  Keep your liquid warm for a consistent cooking temperature that will keep your risotto rocking until the end.

Heat a large skillet with edges (you’ll be stirring quite a bit and want those sides to help you keep in all contained) over medium-high heat.  Add the butter, onions and garlic and saute until the onions are translucent.

Add the arborio rice and saute, stirring until the rice is slightly toasted.

*Why arborio rice? Arboria is a short-grained rice full of starch. It’s a short, fat, oval-shape rather than the longer, rod-shape of traditional rice.  As you cook and stir, the release of the starch is what gives risotto its signature creaminess.  You won’t get quite the same effect with a traditional white rice.

When toasted, add the white wine to the pan and stir until most of the wine has been absorbed.

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Notice my setup here with the risotto pan and the stock pot?  Keep the stock close, you’re gonna need it!

Add about a cup, or a good ladle-full, of warm stock to the risotto.  Stir constantly until most of the liquid is absorbed.  For this first ladle-full, you want to stir constantly and it will absorb somewhat quickly.  Keep stirring until you can pull the rice back and the liquid doesn’t instantly fill the track in, as pictured below.

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Add another 1/2- to 3/4- ladle-full to the skillet stir until the liquid absorbs into the rice. As you add liquid, you will be able to back off on the stirring a bit as it won’t absorb as quickly.  But don’t wander off – keep an eye on the skillet so that it never completely absorbs all the liquid. You don’t want the rice to sit on the hot skillet and form a crust along the bottom.  Keep it moist and moving so that the starch of the rice creates a creamy, silky texture as it cooks.  When you pull back the risotto with the spoon and can see that track along the pan, it’s time for more stock.

You will repeat this process until the rice is al dente, or to your desired texture.  This usually take about an hour or so, depending on heat levels and the texture you want to achieve.  I like my risotto to be just a little past al dente – still leaving a bit of a bite to the rice.

When it looks like you are reaching the end of risotto-stirring, grab the Jalapeño Cream Sauce from the fridge and place it in a small pot over low heat.  Whisk it up with the cream until you have your desired temperature and consistency. Check your seasoning again and set it aside for topping later.

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Now, prep your fish fillets so that they are ready to cook:

Make sure your fish fillets are cleaned and bone-free.  Here, we had a nice grouper Will cleaned up and portioned out for dinner but we have also used tilefish and snapper in this preparation.  Any flaky, firm white fish is perfect for polenta-crusting.  Lightly season the fish with salt and pepper.  Grab two shallow bowls – one for the polenta seasons with salt and pepper, the other to whisk in the egg and water for a light egg wash.

Lightly dredge the fish fillets in the egg wash, then the seasoned polenta.  You want just a light covering on the fish, not a thick crust at all.  Set this aside on a plate until you are ready to pan fry the fillets.

Back to the risotto:

When the rice has reached your desired texture and consistency, remove it from the heat. Add the parmesan cheese and black pepper.  Check the seasoning, adding more salt and pepper if needed.

Fold in the chopped cilantro and serve the risotto warm!

Finally… let’s finish the fish.

Heat a large skillet over medium-high heat.  Cover the bottom of the skillet with a light coat of oil, just so the oil is about 1/4-inch thick across the bottom.

Pan fry the fillets in the skillet, about 3-4 minutes on each side, just until they are golden brown.

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Top the fillets with the Jalapeño Cream Sauce and serve with Cilantro Risotto!

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*As you can see here, the scallops looked so good in the fish market we just had to grab a couple to serve as well!  A couple tips for cooking scallops:  First, pat them dry with a paper towel before seasoning and placing in the pan.  If they are wet, the scallops will steam rather than sear.  Second, sear them for just about 90 seconds on each side with a little butter in a screaming hot pan.  You want a crust, but you don’t want to cook them all the way through so that they become tough or chewy.

We hope you enjoy this recipe!  It’s a favorite in our house that always brings back some good memories of Honeymoonin’ in Costa Rica.  What are some of your food-related travel memories?


Full Recipes

Polenta-Crusted Fish

  • Fillet fish – grouper, snapper, tilefish
  • s&p
  • 1 egg
  • 1 T of water
  • 1 cup polenta
  • ¼ – ½ cup veggie or frying oil

Make sure fish fillets are cleaned and bone-free, lightly season with salt and pepper.

Season the polenta with salt and pepper in a shallow bowl.

Whisk together the egg and water in a shallow bowl.

Lightly dredge the fillets in the egg wash.

Lightly dredge the fillets in the seasoned polenta – this is a light covering, not a thick crust.

Heat a large skillet on medium-high heat.

Cover the bottom of the skillet with a light coat of oil, just about ¼-inch thick.

Pan fry the fillets in the skillet, about 3-4 minutes per side, just until golden brown.

Jalapeño Cream Sauce

  • 3-4 jalapeños, roasted, seeded and sliced
  • ½-1 cup fresh cilantro
  • 1-2 garlic cloves
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼-½ cup cream
  • Salt & pepper

Puree the jalapeños, cilantro and garlic in a food processor until smooth.  

Add a little EVOO as you puree, if needed, for a smoother consistency.

Blend in the sour cream and lime juice.

Taste and adjust seasoning with salt and pepper, as needed.

Before serving, place sauce in a small pan over medium-low heat.

Whisk in cream as it warms to desired consistency, checking for seasoning.

Cilantro Risotto

  • 6 cup chicken stock
  • 3 T butter
  • 2 T onion, finely diced
  • 5 small cloves garlic, finely minced
  • 1 ½ cup arborio rice
  • 1 cup white wine
  • ¼ tsp salt & pepper
  • ¼ cup parmesan cheese
  • 1 cup cilantro, chopped

In a medium pot over medium heat, warm the chicken stock.

In a large skillet, add butter, onions and garlic.

Saute over medium heat until onions are translucent.

Add rice and saute, stirring until rice is slightly toasted.

Add the white wine and cook until the wine is absorbed.

Add 1 cup of chicken stock stir constantly until liquid is absorbed.

Keep adding chicken stock 1/2 cup at a time stirring constantly until all chicken stock has been used and absorbed into the rice.

Once rice is al dente and to desired texture, remove from the heat and add parmesan cheese, salt & pepper.

Stir until well combined.

Fold in cilantro and serve warm.