I thoroughly enjoy cooking, as much as I love putting together dishes as fast as I can, sometimes you need to make a dish with a little more patience.

Risotto is absolutely delicious,

it does take longer to make but it is well worth the wait. Delicious arborio rice, flavored with wine, portabello mushrooms, and peas makes for a delightfully creamy ricoe dish.



What you need:


  • 1 1/4 cups arborio rice
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 6-6 1/2 cups chicken(or other flavor) stock
  • 1 cup sliced portabello mushrooms
  • 1/2 cup frozen peas
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • parmesan cheese (for serving)

Begin by bringing chicken stock to a slow boil over med-high heat. 

In a seperate large saucepan, cook onions and garlic for 2-3 mins. Add in mushrooms, salt and pepper and continue to cook another 2-3 mins. Add in rice, stir and combine. Add in white wine, and stir until wine is absorbed. When wine has absorbed, add in a ladel (or 2)of stock, stir frequently until stock is absorbed. Once stock is absorbed add another ladel(or 2) full of stock. Stir, and continue adding stock by the ladel for about 15 mins. Add in frozen peas and stock, stir until stock is absorbed. Stir in parsley and thyme during last 5 mins of cooking.

Serve hot topped with shredded parmesan cheese






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