I used to think making risotto took a lot of time and effort. If you listen to chefs on tv, that would seem to be the case. The other night, I decided to make mushroom risotto, no recipe necessary.
I sauteed mushrooms in a bit of butter, added the risotto and stirred until coated, then began to add vegetable stock in stages. It doesn't really take constant stirring or watching. Cook over medium-low heat, let the liquid cook out, stir, add more liquid, and continue the process until the risotto is soft. Garlic powder, Italian seasoning, fresh parmesan cheese and some black pepper finished it off. Delicious!
I also tried out a Lunchbox Muesli Bar recipe that I am sure I saw on someone's blog but unfortunately did not write that bit of information down when I copied the recipe.
1 cup oats, 1/2 cup coconut, 1/2 cup flour, 1 tsp baking powder, 1/2 cup raisins, 1/2 cup dried apricots, 1/2 cup sugar, 1 stick of butter melted, 2 TBS honey. Mix, press into greased pan, bake, cool, cut. (I didn't have dried apricots and substituted dried cranberries for the raisins but think I'll try the original recipe next time.)
We've had mild weather for several days now. Jingles likes hanging out on the balcony on days like this.
But she doesn't like it when hubby closes the screen door while she is still out there.
Hope your week is off to a great start!