Lemon Risotto and Artichoke Risotto

I'm still killing myself here.  I spent 4 hours at the library last night grading papers and inputting grades and I still have to do my IEP report cards.  The same night most of the teachers I work with went to one of our administrator's house for a jewelry party.  Although I did not want to go I get frustrated because I do not understand when they get all of their work done.  I realize that many people just make up things or do not put in a lot of effort, I just can't do that.  So I guess that is why I spend so much time working on work...

Risotto is definitely one of my favorite dishes, especially after I became gluten free.  It is so versatile.  I have made two different versions in the past two months and they are both great dishes.  However, I wish someone would teach me to cook risotto quickly.  In all of the recipes it says that it should only take 35 minutes.  However, I cook it exactly as they say and it always takes an hour or more!

Lemon Risotto 

Adapted to Lemon Risotto

  

Ingredients
2 cups of arborio rice
6 cups of chicken broth or water if you are vegetarian
1 1/2 Tbs olive oil
1 small onion, finely chopped
1/2 cup dry white wine
3 Tbs of lemon juice
4 tsp of finely grated lemon peel
2 Tbs of freshly chopped basil
salt and pepper
Parmesan cheese (if you want vegan, it still tastes good without)

Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Stir in lemon juice, lemon peel, basil, and Parmesan cheese.  1 cup of cheese is recommended, I like doing it to taste. Add more lemon juice or lemon peel if you like it really lemony.  Then add salt and pepper to taste.      

Artichoke Risotto

Ingredients

6 cups of vegetable broth

2 cups of arborio rice 

1 Tbs of olive oil

1 small onion, chopped

1/2 cup of dry white wine

1 15 oz can of artichoke hearts

2 cloves of garlic, minced

1 Tbs fresh thyme, chopped

Grated Parmesan cheese (if you are vegan, you can go without the Parmesan cheese) 

salt and pepper to taste

For the artichokes:  Drain the can of artichoke hearts and chop coarsely. Add a Tbs of olive oil in a pan on medium heat.  Add artichokes and garlic and saute for 2 to 3 minutes.  Take off heat.  

For the risotto:  Place the broth or water in a pan and bring to a boil.  Then reduce the heat and let simmer.  In a large saucepan heat the olive oil on medium heat.  Add the onion and saute until translucent.  Then add arborio rice and stir for 1 minute.  Add the white wine and stir until it evaporates.   Add 1 1/2 cups of the hot broth and simmer till it is absorbed.  Stir frequently.  Then add the broth 1/2 cup at a time, waiting until it is absorbed before adding another, stirring frequently.  The rice is done when it is creamy and tender around 35 minutes.  Add the artichokes, thyme, and Parmesan cheese.  Its recommended to add 1 cup.  Add the salt and pepper to taste.    

Oregano Pesto and Marinated Artichoke Hearts

It is the end of the season here and I still have a pot of fresh herbs growing outside. This year all I grew was oregano, rosemary, thyme and chives. Last year I grew so many more but with feeling so low energy from the GP and allergies and knowing that I would be gone for a week during the hottest part of the summer I didn't think I could keep up. Then, unfortunately, I really didn't use the herbs either during the summer. I was off of cooking, feeling that everything just made me sick, and just made basic meals. Since Im on a cooking vegetarian kick right now I wanted to do something with all the oregano that grew. It and the chives were the only things that really thrived this year. I was in the grocery store, getting food for the cats, and figured I could make an oregano pesto.

The store also had a display of cans of artichoke hearts. I haven't had artichokes since I was in elementary school. My dad wanted me to try a steamed artichoke and I refused, however I wanted to move my bedroom from one room to the spare room in the house. My dad said that he would do it if I ate the whole artichoke. So, I ate it. Didn't enjoy it, but I dipped the leaves in Italian dressing and at the end ended up eating artichokes and nacho cheese Doritos and managed to finish it so I could move my bed. Now Im trying them again for the first time to try to expand my veggie diet. Again, my phone was my handy recipe book, and found a recipe for marinated artichokes while in the store.

Oregano Pesto

Adapted from this Recipe

Ingredients

1 cup of oregano (leaves removed from stems)

1 cup of toasted pine nuts

1 head of garlic

1 teaspoon of salt

1/2 cup of olive oil, oil for drizzling

Place peeled garlic cloves in olive oil in a saucepan and cook for 5 minutes over medium heat, stirring occasionally. Toast pine nuts. Place garlic and oil, pine nuts and oregano into a food processor and drizzle in olive oil until it is at the consistency you like.

I mixed my pesto with gluten free pasta, sun dried tomatoes and parmesan cheese.

Did you know you can freeze pesto? Put pesto into a ice cube tray. People recommend first putting it into a zip lock bag, cutting a hole in the bag, and piping it out into the trays but I just use a spoon. Place plastic wrap over the top so it doesn't oxidize. Freeze the tray. After the cubes are frozen take them out of the tray and put them in a freezer bag so they last longer.

Marinated Artichoke Hearts

Adapted from Saveur

2 cans of artichoke hearts

1/2 cup good olive oil

1 teaspoon kosher salt

1 teaspoon fresh thyme

1 teaspoon fresh oregano

1/2 teaspoon crushed red pepper flakes

2 tablespoons fresh lemon juice

Rince artichoke hearts under cold water. Put together the artichoke hearts, olive oil, salt, thyme, oregano, and red pepper flakes in a saucepan over medium-low heat. Cover and cook for 10 minutes. Let it cool to room temperature and stir in lemon juice.