Did you ever feel just a little too comfortable for your own good? For example, in cooking. I do so much cooking and baking, every once in a while I let my guard down, and I have a failure that definitely could have been avoided, with a little more vigilance. It is definitely a hard concept, and one that often needs constant reminding. Then I think about my children…and how it is best to start young with that lesson.
My older daughter plays softball – and her team is really good this year. They are actually undefeated, if you can believe it. At this point, with their 8+ wins, I can see they are starting to be a little over-confident. The other night they really got a scare – a team that they had beat 19 to 0, came back in their next game to tie it at 5 runs. I could tell they were a little nervous – and it was a good thing. I still cheer loudly at every game – but I worry about them heading to the play-offs if they stay undefeated. Aside from the expectations they will have – the other teams will be playing their hearts out.
Obviously though, it is a hard lesson to learn. The other weekend I made some more rhubarb jelly – and I had some pectin left over from last season. I was feeling pretty confident with my jelly making abilities – and would you believe the jelly never really set? It is fine if you stick it in the refrigerator, but it is not my normal product. I should have known better than to use that pectin, and that if it failed the plate test at over 220 degrees, there was probably something wrong.
Fortunately this risotto from Cooking Light is kind of dummy proof. I made this for the girls after a long day, when my husband was away. I was definitely not all there when I was making this, and it took me by surprise how good it actually was. I had to run and grab my camera and take a shot of it – which I had no intention of doing. It was also a big hit with the girls, even with the spinach – score. So – the next time you are not feeling completely on top of your game – don’t worry about pulling this out for dinner. Even if you are over-confident – the results will not disappoint.
- 3 1/4 cups organic vegetable broth
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 1 tablespoon minced fresh garlic
- 1 1/4 cups uncooked Arborio rice
- 3/4 cup canned crushed tomatoes
- 2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 cups torn fresh baby spinach
- 1/4 cup finely chopped fresh basil
- 4 teaspoons extra-virgin olive oil, divided
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.
For a printer-friendly version of this recipe, please click here: Tomato and Mozzarella Risotto