Food blogging is hard while pregnant.
It’s like everything and anything I’ve ever loved I now can’t even stand the thought of. Zucchini for instance (Kate knows all about this love of mine) used to be my go-to for our Sunday night grill-outs, and now I walk by it at the market like it doesn’t even exist. I’m so sorry zucchini, hopefully we can make up soon. I’m hoping my vegetable relationship isn’t completely over, that we are just maybe taking a little break for a bit while I figure out how in the world to force myself to eat some healthy stuff.
My weakness right now: carbs. Just give me all the french fries, mashed potatoes, rice, bread, noodles and everything else that I probably shouldn’t be making a diet of 24/7. I mean, the other night all I wanted was mashed potatoes and gravy, so we had to go out on a hunt at 9 p.m. to get me some mashed potatoes and gravy for dinner. 😳 Can I just say though, that they were the best mashed potatoes I’ve ever had in my life. 😉
So one of my go-to’s in the past couple months have been what I call this 20 minute “cheater” risotto. The fact that this utilizes leftover rice and only takes 20 minutes is a win win considering those worknights where, as my husband calls it, the hungry lover comes out and nothing can come in her way until she can satisfy her hangriness that trust me, nobody wants to be around 😉
And let’s just face it, everyone loves a good risotto, but hates the amount of time it takes to make. That’s why this has become such a love of mine because you get the same great side dish in half the amount of time! Everyone loves a quick and easy recipe these days. We joke that I should have a whole section of just recipes that are created based on leftovers. I swear that’s how I’m the most creative sometimes.
I’m not sure if everyone is like me, but when I make rice, I make at least two cups at a time. This way we can have the extra to go with other meals throughout the week, or to freeze to use at a later time. For instance, we had black beans and rice on Monday night, then Wednesday night rolled around and I made this cheater risotto to go with our chicken and veggies that night.
Leftover rice is always great to have because a lot of dishes work out so much better with rice that has been refrigerated for a little while to dry it out some. For instance, these stuffed peppers would work great using leftover rice.
- 1 tbsp butter
- 4 cups cooked white rice (I used jasmine, but regular white rice is just fine)
- 1/2 tsp Italian seasoning
- 2 1/2 cups vegetable broth (you could also use chicken broth)
- 2 tbsp dry white wine
- 1/4 cup fresh grated parmesan cheese
- salt and pepper, to taste
- Heat butter in a large non-stick skillet on medium heat.
- Add rice and Italian seasoning.
- Cook, stirring frequently breaking up chunks of rice for about 3-5 minutes.
- Slowly add in broth, 1/2 cup at a time mixing to combine until fully absorbed.
- Repeat step 4 until broth is completely absorbed and rice is very gooey.
- Turn down to low heat and add in wine, cheese, salt and pepper until combined well.
- Serve immediately.
- Optional toppings: extra parmesan, pepper and parsley.
- Stir in some fresh spinach at the end to add a veggie and up the nutrition with some iron and vitamin A!
- Calories: 307, Protein: 7 g, Fat: 5 g, Carbohydrates: 56 g, Fiber: less than 1 g, Sugar: 1 g, Sodium: 638 mg, Saturated Fat: 3 g