Red Wine and Goat Cheese Risotto with Carmelized Mushrooms

Oh. Em. Gee. That's really all I have to say for this recipe. I could've eatn an entire saucepan of this stuff. It was so. Good. You need to make this. Like yesterday. You won't be disappointed.

Risotto can be intimidating. I know I was scared the first time I made it. But honestly, it's super easy. The worst part is that it's a bit time consuming as you have to stir it a lot, but it's not that bad! Even with that, this dish is totally worth it.

Red Wine and Goat Cheese Risotto with Caramelized Mushrooms-adapted from How Sweet It Is
Total Time: 30 Minutes
Serves 4

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 cups sliced mushrooms
• 3 garlic cloves, minced
• 1 1/4 cups arborio rice
• 1 cup red wine
• 3-4 cups chicken broth
• 6 ounces goat cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a large skillet, heat one tablespoon oil and one tablespoon butter over low heat, then add mushrooms. Let caramelize for 10-15 minutes.

While the mushrooms are cooking, heat a large saucepan over medium heat and heat the vegetable oil and butter. Add garlic and stir for 30 seconds. Add rice, tossing to coat in butter and oil and stir for 3-4 minutes. Add wine, stirring every few minutes until all liquid is absorbed. Once absorbed, add one cup stock, stir and let absorb like you did with the wine. Continue 2-3 more times until stock is absorbed. This should take about 15 minutes. Taste to determine if rice is cooked to your liking, if not, add one more cup of broth.

Reduce heat to low and stir in goat cheese, salt, pepper and cooked mushrooms.

Fish with Red Pepper Cream Sauce and Asparagus Risotto

This sauce was so easy and delicious to make. The original recipe called for flounder, but I used swai fillets. You could probably use any white fish for this.

Fish with Red Pepper Cream Sauce and Asparagus Risotto-adapted from Sandra Lee Semi-Homemade Cooking 2 by Sandra Lee
Total Time: 35 Minutes
Serves 4

• 2 tablespoons olive oil
• 4 fish fillets
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon lemon pepper
• 1 pound asparagus, trimmed and cut into 1-inch lengths
• 1 cup aribo rice
• 3 1/3 cups chicken broth
• 1/4 teaspoon garlic salt
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon seasoned pepper
• 1/2 cup jarred roasted red peppers
• 1/2 cup light Alfredo pasta sauce

Preheat oven to 450 degrees.

Pour oil into 9x13 inch baking dish. Arrange fish in the dish and sprinkle with the seasoned salt and lemon pepper. Roast in oven for 5 minutes. Add chopped asparagus to the dish and roast for 5-7 more minutes, or until fish flakes easily witha  fork. Remove from oven and keep fish warm.

Meanwhile, cook rice according to package directions with the chicken broth and seasonings. Stir in the roasted asparagus.

In a small blender, puree the red peppers and Alfredo sauce. Transfer mixture to a small saucepan and heat through.

Serve fish with risotto and topped with sauce.