8.02.2012

roasted tomato-feta risotto: it's what's for dinner tonight! and breakfast and lunch tomorrow

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mmmm, risotto is one of my very favorite things to eat. and make! a contender for #1 meal around here is balsamic&rosemary pork tenderloin, asparagus, and this roasted tomato-feta risotto.  eaten hot or even cold the next day, it's super-delicious!  it's not something to make if you're in a hurry as it needs to be babied.  you can't leave it alone or even quit stirring the entire time.  but it's OH so worth it!
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since i'm not really a recipe-using kind of girl and i won't be able to give you the exact measurements of things, i'm going to send you to another site for a recipe. the recipe calls for you to actually roast your own tomatoes and that's great but if you're short on time (and what i always do) is to go ahead and use a can (or jar) of roasted tomaotes. i always use muir glen organic fire roasted crushed tomatoes.

other recipe differences: i use organic chicken stock instead of vegetable stock.  i always use one whole sweet onion, roughly chopped. also, the first warm liquid i let soak into the risotto is white wine, approximately 1 cup.  after that has completely soaked in, then i start adding the warm chicken stock, one cup at a time, letting the rice absorb it before adding more.

like the recipe, i also add in the tomatoes (& juices) just at the end.  but then i also throw in a whole container of crumbled feta (or break up a good-sized chunk of it) {*instead of the mozzerella that's used in the linked recipe).  oh yeah, baby.  you take it off the heat when it still looks a bit soupy because the liquid continues to be absorbed as it sits.
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bon appetit!
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4 comments:

  1. YUM!!! Sounds delish!!
    I have some pork tenderloins in the freezer...you have a recipe you could pass on to me for yours?

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  2. Sounds amazing!! Thanks for sharing!

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