Spinach Risotto

Spinach Risotto

This spinach risotto, in addition to coordinating well with my countertops, is both delicious and easy to make. It’s a variation of this basic recipe for slow cooker risotto.

I used less olive oil, though, left out the wine and used a full quart of broth, and added about a half bag of Trader Joe’s frozen chopped spinach. I also used onion powder instead of flakes and two teaspoons of pre-minced garlic.

I’m including the recipe below for quick reference, since one of my coworkers wanted to know how I made it.

  • 1 1/4 cup uncooked Arborio rice
  • olive oil
  • half bag of frozen chopped spinach
  • 1 qt broth (use chicken or vegetable)
  • 1 teaspoon (give or take) of onion powder
  • 2 teaspoons minced garlic (next time I’ll probably use more)
  • freshly grated pepper (I used multicolored)
  • salt (added after cooking)
  • grated parmesan (added after cooking)
  1. Place rice in slow cooker and mix in oil until rice is coated.
  2. Add spinach, all seasonings except salt, and broth.
  3. Cook on high for 2 to 2.5 hours.
  4. Mix in parmesan (I suggest using a lot) and let sit for 15 minutes.
  5. Salt to taste.
  6. Eat.

I ate this as a main dish and got about 3 servings. This is a bit low on protein, so you may want to use it as a side dish instead, or add tofu/seitan/tempeh, seafood, or pre-cooked chicken. This recipe also works well with mushrooms, except that I get sick of mushrooms after a while.

Vendredi de Vocabulaire: Quand On Cuisine

Most of today’s words come from this bande dessinée (f, comic strip) about cooking. I really like the recipes in cartoon format, but regular readers probably know by now that I really love comics and cartoons in general. (Note: If you try this recipe, please do so when your nose isn’t dripping.)

  • peler – to peel
  • hacher – to mince or chop
  • raper – to grate
  • un faitout – a stewpot
  • un tronçon – a chunk or section

And two bonus words from the next installment of the same comic.

  • éplucher – also means to peel
  • un économe – thiftiness, but also a peeler

Thanksgiving Cooking

For the first time in… well, several years at least, I had turkey for Thanksgiving. What’s more, this is the first time I made it myself. Sort of. You see, I made a turkey breast (bone in) and I did it in the slow cooker (recipe). It just barely fit into the slow cooker, but came out marvelously. Slow cookers are definitely the way to go when making turkey breast. Here’s the menu and a photo:

  • Slow cooker turkey breast
  • Mashed potatoes (from a box)
  • Corn bread stuffing (from a box)
  • Cranberry chutney (made by Michelle)
  • Rolls (store bought)
  • Roasted butternut squash

Thanksgiving Dinner

Since it was just me and Jenn, I have a ton of leftovers, and have been coming up with interesting ways to use up turkey. On Friday night, we made pizza (using Trader Joe’s garlic and herb pizza dough) and put turkey on top. It turned out to be excellent.

Sunday, I made buckwheat galettes and ate turkey in those. My batter turned out to be lumpy, but they were good otherwise. Next time, I may have to sift the flour better. I did a 3:1 mix of buckwheat to white whole wheat flour. Next time, I may try using all buckwheat flour.