Crunchy Risotto and an All-American Breakfast

I was all excited for the green vegetable risotto I made one night last week. I got home from work and hurried to get it on the stove. Forty minutes of stirring later, all the chicken broth is finally absorbed and the chicken in done. I didn't taste it while it was cooking, so I sat down and ate a spoonful for the first time. And wow, after that hard 40 minutes of stirring the dang risotto still wasn't done! ARG. My boyfriend didn't finish his. And you know what, I dog gone it finished mine. At the end of dinner, he was like "did you really eat all that?" I replied, "Yeah I stirred it for 40 minutes, you bet I'm going to eat it all!" But I couldn't bring myself to eat it for lunch the next day at work...... I think I messed up in a few places. First, the toasting at the beginning always throws me off. So I think I burnt the rice instead which would made it not absorb as much water. Secondly, I did not use white wine as the first liquid. Maybe that gets the absorption going. So I don't know. But I won't be making risotto for awhile. And I served the risotto with chicken breast I just baked and with lemon juice and pepper.

Meanwhile, on a good note. I made a super All-American Breakfast this weekend. I was really proud of myself and my boyfriend was super happy! Yum!

Emerald Green Risotto
Makes 4 servings
2 tablespoons olive oil
1 onion, diced
1 clove garlic, crushed
1 cup Arborio rice
1 stalk celery, diced
1/3 cup dry white wine
4 cups boiling chicken stock
1 cup broccoli florets
3/4 cup sugar snap peas, halved
1 cup thinly sliced zucchini
1 cup fresh green beans, cut into 1 inch pieces
1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat.
2. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes.
3. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. (Careful!)
4. Reduce the heat to medium and stir in the celery and white wine.
5. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated.
6. Repeat this process twice more, stirring constantly.7. Stirring in the broth should take 15 to 20 minutes in all.

8. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. All American Breakfast of hash browns, bacon, eggs and fruit!