Manic Monday! Hello Spring & 1 Pot Risotto.

Spring Is Here!

Spring has sprung, the flowers are still hidden under the snow, and winter boots are still a thing but, the weather will change soon. I must say when Monday comes around, I no longer dread it. The weekend may be over but my week isn’t too bad.

It  is my longest day at work though, I’m gone early and home sometimes very late. I know cooking isn’t always an option that day but, when it is, I don’t go all out. I try to find 1 pot meals that require little or NO cooking at all. I know people say risotto is a hard food to cook, but in this 1 pot meal it wasn’t difficult at all.  I found this gem on Sweet C’s Designs. It fed a family of 5 with a nice size of leftovers.


  • 2 chicken breasts, cubed, seasoned with salt & pepper.
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2½ cups arborrio rice
  • 28oz  beef or chicken stock.
  • 3 tbsp butter
  • olive oil
  • frozen peas- ¼ cup
  • dry vermouth,  ½ cup, optional.
  • 1 cup water
  • Parmesan Cheese.
  1. Heat a dutch oven over high heat.
  2. Add 1 tbsp olive oil.
  3. When the oil is hot, add diced chicken.
  4. Cook until browned on all sides.
  5. Add onion and bell pepper.
  6. When vegetables are slightly browned, add butter and stir.
  7. Lower heat to medium-low, add rice, stir well.
  8. Let rice brown just slightly, 2-3 mins.
  9. Add a little bit of stock and vermouth, if using,  just enough to keep the consistency liquid.
  10. Stir frequently until rice thickens.
  11. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  12. Add liquid in small amounts.
  13. When your stock is gone, and the risotto has become thicker, give it a taste test.
  14. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente, if overcooked it become mushy.
  15. Add the frozen peas with the last addition of stock so they thaw and cook.
  16. When you can shape the rissoto on the plate it’s done.
  17. Serve warm.
  18. Grate fresh parmesan cheese over the top.
xo Jo

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