The Jersey Girl is in no way, shape or form a vegetarian. But, going sans meat or fish ain't no big thang.
Confessional: When The Husband is out of town taking care of his bizness, I often dine on fruit and veggies with some groovy pasta thrown in. (My fettucine alfredo is DIVINE!)
So here's an entree that will satisfy the vegetarians in your world: Roasted Red Pepper Risotto.
I love all of the different layers of flavor from the roasted peppers and goat cheese and fresh arugula. The addition of a fresh leafy green at the end of it all is a fabulous surprise. Not only does it add brilliant color, but it was a welcome texture against the comforting feel of properly cooked aborio rice and the smooth creaminess of goat's cheese. I did declare that this was my most fave risotto ever.
The Husband disagreed.
He likes it, but my man is a man of tradition without the flash: He prefers a basic risotto as a side rather than a colorful mix of crazy deliciousness. Hmmm, Husband. How did you end up with me?
My main man No. 1 cleared his plate - I'm quite sure I served up some sort of veal or chicken with this, but alas, I made this a couple months ago, and I don't remember: Eep!
My main man No. 2 was not so into the risotto. My toddler is not a picky eater, but at this moment in time he is not a fan of rice, which I find so interesting. We'll take him to our fave Indian restaurant. He'll house the kebabs and chickpeas and lamb and naan, but the delish rice: No way, no how. Oh well, we'll just keep on trucking. He's bound to try it one of these days!
Here's my sweetie movin' on up into his big boy bed. Yay!
Roasted Red Pepper Risotto
1 shallot, minced
2 cloves of garlic, minced
2 Tbsp. olive oil
2 Tbsp. butter
1 1/2 cups arborio rice
1/2 cup white wine
4 cups chicken or vegetable broth
2 cups water
1 12 ounce jar roasted red peppers
1/4 cup parmigiano reggiano cheese
Baby arugula, about 2 cups
Salt and pepper
1 4 ounce log of goat cheese
In a small pot, heat the broth and water to boiling. Cover and simmer.
In a food processor, puree the roasted red peppers.
Meanwhile, in a risotto pan over medium high heat, add olive oil. Add shallot and garlic. Cook for about 5 minutes.
Add the arborio rice to the pan. Stir so that the rice becomes coated in the shallot and garlic mixture.
Pour in wine. Stir until wine evaporates. Then start adding one ladle of broth at a time. Stir the rice slowly over medium heat. The mixture should bubble slightly and the liquid will be absorbed into the rice. Repeat this process over about 15 minutes until the rice is tender.
Season the risotto with salt and pepper. Add pepper puree and butter. Stir until well combined. Stir in parmigiano reggiano cheese. If you want the risotto to be looser, add more broth.
To serve: Place a healthy serving of risotto on a dinner plate. Top with a few chunks of goat cheese. Top with the arugula. Voila!