For my final meal assignment, my meals were themed around gluten-free and rice.
Creamy Garlic Parmesan Risotto
Creamy Garlic Parmesan Risotto
Ingredients:
- 1/2 medium onion diced finely
- 4 cloves garlic minced
- 1 Tbs olive oil
- 1 Tbs butter
- 4 cups vegetable stock
- 1/4 cup dry white wine
- 1 cup arborio rice
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 3 Tbs freshly chopped parsley
Instructions:
The first thing I did for the risotto was warm up a mixture of stock in a medium saucepan. I then used a cooking pan and added butter and oil to it over warm setting, before adding onions. I cooked them till they were tender and added garlic, cooking for another minute. I then tossed the arborio rice in the oil mix till it was fully coated. It will seem a bit dry but adding the wine after will fix that. Once the wine is absorbed, I poured a ladle of the broth into the rice mix, one at a time, pouring another when it absorbed completely. I did this till the broth was completely gone. I did add the parsley on the last scoop and when it was halfway absorbed, I added the cheese. It says 1 cup, but I added a bit more than that.
Chicken and Rice Soup
Ingredients:
- 1/2 onion, finely chopped (about 1/2 cup)
- 2-3 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1-1/2 Tablespoons extra virgin olive oil
- homemade gluten-free seasoned salt (see notes for recipe) and pepper
- 2 chicken breasts, cut into bite-sized pieces
- 64oz (8 cups) gluten-free chicken broth
- 1 cup long grain white rice
Instructions:
For the soup, I started out by heating up the extra virgin olive oil into a large soup pot on medium heat. I then added the carrots and onion to the pot, seasoned them, and sauteed them for about 6 minutes with the lid on. I then added garlic for a final 30 seconds uncovered. Following that, I added the chicken broth and cooked on high, bringing it to a boil prior to adding the rice. I added some salt and pepper-seasoned grilled chicken breast to the broth, and then I turned it down to medium heat. I cooked it on this setting for 15-20 minutes before taking it off the heat for tasting.
Creamy Rice Pudding
Ingredients:
- 3/4 cup uncooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup golden raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions:
1 1/2 cups water were brought to a boil in a saucepan and the rice was stirred into the boiling water. I reduced heat to low, covered, and simmered for about 20 minutes. In a separate saucepan, I combined 1 1/2 cups milk, sugar and salt. I cooked it over medium heat until it was thick and creamy, about 15 to 20 minutes. I then slowly whisked in the remaining 1/2 cup milk and beaten egg before adding the rice and raisins; then cooked 2 minutes more, stirring constantly. I then removed it from the heat and stirred in butter and vanilla extract.
Final meal reflection:
This meal used many of the things I already had at home but also required going out and getting some of it which was fine. These were all things I wanted to try and the rice theme just kind of worked out that way. I do love rice pudding and who doesn't love a good cheesy risotto? I was able to get most of what I needed at Target but it disappointed for the garlic, arborio rice, and parsley so I went to Lunds and Byerlys for those. I used Better than Bouillon chicken and vegetable in place of the chicken and vegetable stocks.
As far as healthiness goes, I think the vegetable soup was the healthiest since it has meat and vegetables together and would be best as the main course while the risotto could complement it. The rice pudding is obviously the least healthy but is meant as a dessert.
For the process, I opted to start the rice pudding first since it was expected to take the longest. It turned out to be done well before the others but it worked out well since it required multiple pots. For the rice pudding, I deviated from the recipe slightly as it wanted me to add the rice along with the milk, sugar and salt but I opted to add it with the raisins instead since I thought it would be easier. I think it made it a smoother mixture.
Overall, I thought everything turned out pretty well and it felt good being able to make this recipe. Most of the ingredients we tend to have on-hand anyways. I brought the risotto and the rice pudding to a get together Sunday and they both got some great feedback.
The making of the rice pudding:
Creation of risotto and vegetable and rice soup:
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