by Julianne De Witt | Apr 1, 2020 | Mains, Sides
I hope you love this recipe. It’s comforting, packed with veggies, fun to make and delicious. It works well as a side dish or entrée; for the family or for a dinner party. Who doesn’t love risotto?
Roasted Vegetable Risotto with Pine Nuts
Cooked in the traditional way, this risotto may take a little longer to prepare but it is so worth the extra effort. Works well as an entrée or side dish to grilled meat or poultry. This recipe will serve 4 as an entrée or 6 as a side.
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Main Course, Side Dish
Keyword: vegetarian
Servings: 4
- 4 cups assorted vegetables, diced i.e. yellow beets, mushrooms, asparagus, brussels sprouts, etc.
- 4-5 tbsp olive oil
- 1 small onion, diced
- 1/3 cup dry white wine
- 1 1/2 cups arborio rice
- 6 cups vegetable stock, warmed
- 4+ tbsp butter
- 1/3 cup parmesan cheese grated plus extra for serving
- salt and pepper to taste
- 3 tbsp fresh basil, chopped
- 1/4 cup pine nuts, toasted
Toss the chopped vegetables in 2 tablespoons of olive oil and season with salt and pepper. Add vegetables to a lined baking sheet and roast at 350° for 30 - 40 minutes.
While vegetables roast, start the risotto. In a large sauce pan place 2 tablespoons of olive oil and onion and sauté on meduim heat for a couple minutes until translucent. Add arborio rice, stir and continue cooking until rice has a very slight golden colour. Add wine and stir until absorbed into the rice. Add 1/2 cup of stock to rice and stir until absorbed. Continue adding stock 1/2 a cup at a time, stirring continously, until rice is al dente.
Turn of heat and add butter, parmesan, salt and pepper. Add in roasted vegetables and stir to combine.
Top with extra parmesan, pine nuts and basil. Enjoy!
by Julianne De Witt | Mar 25, 2020 | Mains, Soups & Stews
A family favourite! Hamburger soup takes me back to my childhood – my mom made it often. I’ve added gnocchi to the recipe to take it to the next level. Feel free to add any veggies you like, either frozen or fresh. This soup freezes well too! Hope you enjoy!
Hamburger Gnocchi Soup
Full of veggies, wonderfully comforting and easy to prepare.
Servings: 4
- 1 lb ground beef
- 1 onion diced
- 3 carrots diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 4 cups beef stock
- 1 28oz can diced tomatoes
- 2 bay leaves
- 1 tbsp italian seasoning
- 1 pkg (or 1.5 cups) mini gnocchi
- salt and pepper to taste
- grated parmesan
Brown ground beef in a large pot over medium heat. Drain any excess grease. Add onions, carrots, celery and garlic and sauté for a couple of minutes. Add beef stock, canned tomatoes, bay leaves and italian seasoning. Bring to a boil and simmer for 20 minutes or so until vegetables are tender. Add gnocchi and simmer for an additional 5 minutes or until gnocchi is cooked. Season to taste with salt and pepper. Serve soup with plenty of grated parmesan. Enjoy!
by Julianne De Witt | Feb 28, 2020 | Soups & Stews
A change from the usual chicken noodle, this soup has it all; bone broth, chunks of chicken, navy beans, bacon and swiss chard. Perfect dinner for a chilly night and even better the next day!
Hearty Chicken and Navy Bean Soup
Protein packed and so good for you!
- 5 rashers bacon diced
- 1 tbsp olive oil
- 3 stalks celery diced
- 2 carrots diced
- 1 medium onion diced
- 3 cloves garlic minced
- 8 cups chicken bone broth
- 3 bay leaves
- 3 cups cooked chicken breast diced
- 1 1/2 cups canned navy beans drained and rinsed
- 3 tsp dried thyme
- Spike seasoning or salt and pepper to taste
- 2-3 cups swiss chard sliced into ribbons
- grated parmesan for garnish
- parsley chopped, for garnish
Sauté bacon for a couple of minutes over medium heat in a large pot. Add olive oil, celery, carrots, onion and garlic and continue sautéing for a few more minutes.
Add bone broth, bay leaves, chicken, navy beans, thyme to pot. Bring to a boil and reduce to simmer. Simmer for 30 - 45 minutes until vegetables are tender and flavours are melded.
Add swiss chard and seasoning to taste and continue to simmer for another 10 minutes.
Serve with grated parmesan and chopped parsley if desired.
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