Tomato Dill Risotto

Risotto is the perfect dish for chilly winter evenings. Its warm and thick and full of flavor. It's like a hug in a dish and is beautiful to look at and to eat. I made this Tomato Dill Risotto in a Kitchen Challenge this week. What is a Kitchen Challenge? Its that super fun Tuesday when I take all my left overs from the week and whatever miscellaneous goods floating around the kitchen and make a yummy meal. It's like my own private version of Chopped. This week my "basket" had rice, a can of diced tomatoes, shredded mozzarella, onion, garlic, cremini mushrooms, a big bundle of dill, pearl barley, and paprika.
Groceries get delivered on Wednesday and now I have a nice empty fridge and pantry ready for all new, fresh ingredients!

1 Cup Basmati Rice
1/2 Cup Pearl Barley
2 Cups Cremini Mushrooms Diced
1 Small White Onion Chopped
1 Clove Garlic Minced
1/4 Cup Minced Dill
1/2 Can Diced Tomatoes
1 Tbs Paprika
1 Cube Chicken Bullion
Sprinkle of Mozzarella Cheese
Salt and Pepper

Cooking Instructions

In a lage pot bring about 2 cups of water to a boil and dissolve the chicken bullion. Add the diced tomatoes and simmer for about 15 mins.

In a skillet heat 1 Tbsp oil and dissolve paprika in the heated oil. Sauté the mushrooms, onion, garlic, and half the dill until onions are transparent and mushrooms are tender. Add Rice and toast until golden brown.

Add the rice mixture to the tomato sauce. Add the Pearl Barley and the remaining dill and cook until both rice and barley are tender. Salt and pepper to taste.

Plate the risotto in a bowl, top with mozzarella cheese and a sprig of dill.

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