Somehow, it’s June. We are half-way through the year, folks.
How have these past 6 months treated you? How have you treated them?
Do you remember where you put your New Year’s Resolutions that you spent so much time reflecting, contemplating and hoping when you wrote them?
Now is a good time to dust that list off and give yourself a pat on the back for the things you’ve already accomplished, and start making a plan to
revise tackle the forgotten others.
As for my resolutions? Well, I already told you that I don’t make them to avoid setting myself up for failure.
In all seriousness though, at the end of each year my husband and I do take time to reflect on the previous 12 months and write a couple realistic goals for the coming year. We also add a short list of things we’ve already been doing that we want to ensure continues.
One thing that consistently makes the list of “things we want to continue”? Date nights. We’ve been doing them once a week since we started dating. As our relationship has changed, so have the dates.
When we where dating, we usually took turns each planning a surprise date for that week. As it turns out, mine usually involved some type of ethnic cuisine. Little did I know, my boyfriend at the time was slightly nervous each time we showed-up in front of an Indian, Afghani, Moroccan restaurant. Only later in our relationship did he tell me that he hasn’t always been the most adventurous eater.
During our engagement, date nights became “the-one-sacred-time-of-the-week-when-wedding-talk-is-NOT-allowed.” During a time that color schemes and centerpieces can dominate every conversation, this was instrumental in our relationship.
Today, our dates can range from playing tennis, a surprise getaway, or staying in and cooking dinner together. One of our more recent dates was the latter and we learned this risotto is the perfect dish to share with a bottle of red wine.
Mushroom and Pea Risotto
Keywords: saute entree side vegetarian mushrooms Italian
- 2-3 tbs. olive oil
- 1 shallot, chopped
- 5 button mushrooms, sliced
- 1 cup arborio rice
- 1 tsp. Chanterelle Vanilla Salt
- 1/2 cup dry white wine
- 3 cups low-sodium chicken (or vegetable) broth
- 1/3 cup peas (I use frozen)
- 1/3 cup shredded parmesan cheese
- 5 fresh basil leaves, roughly chopped
1. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and shallot, and cook until softened, about 2-3 minutes. Add the arborio rice and seasoned salt and cook 1 minute, constantly stirring. Stir in the wine and cook until absorbed.
2. Meanwhile, bring the broth to a low simmer. Pour 1/2 cup of warm broth into rice mixture and stir until broth is absorbed. Continue adding in broth, 1/2 cup at a time, allowing liquid to be absorbed before adding more. Continue to do this until rice is tender, about 20 minutes.
3. Stir in the peas and parmesan cheese, and cook until heated through. Stir in basil. Serve and enjoy!
To season this dish, I used Chanterelle Vanilla Salt sent to me courtesy of Beyond the Shaker.
Do me a favor and just read the ingredients in this (below). Does it not just make you instantly feel like a fancy chef who can magically make any dish feel all sophisticated and gourmet?
Yeah, I thought so too. As you can imagine, it worked perfectly with this risotto and made it even better.
I decided to take my theory onto something new and pretty simple: baked sweet potato wedges.
The verdict? Yup, I felt fancy even eating these with my fingers and loved the slightly sweet and salty flavor it gives!
In addition to Chanterelle Vanilla, they also sent me: Garlic Shallot, French Herb Blend, Windy-City Celery, Hawaiian Black Lava and Hot Habenero Blend (not pictured; I was too impatient to use it ).
I am LOVING these blends! I used the Hot Habenero Blend for these mini fajitas we had one night. Instead of adding several different seasonings, I simply adding one packet of this and we both loved the flavor it gave! This is slightly spicy with hints of cilantro, chili peppers and carrot; it is such a fun mix!
Click here to find out more flavors they offer! You can even choose to buy the sample size bags incase you’d like to try a certain flavor before “committing” to the larger size! And now that I think about it, if you have a dad who likes to cook, I bet these would be a great Father’s Day gift!
~How are your New Year’s Resolutions coming along?