On my way home from work on Tuesday, I called my former co-worker. We worked in a dialysis clinic together, shared and office, and had a lot in common. I enjoy being filled in with the happenings of my former life and hearing how people are doing, what’s new, etc. It’s not always easy to keep up with the people in your “former lives”, but it’s important and I’m trying to do a better job of it. When you’ve moved as often as we have, it’s no easy task, however. I’ve made it back to Ohio once, but never back to Tulsa. I am visiting my alma mater for a conference in May and that should be fun, but…I digress.
I got caught up with Christin and it was good to come up to speed.
Christin informed me that the RD who she now works with is “just like me, but about a foot taller”. We laughed over that one. Christin went on to say, “Yeah, she loves nutrition and she’s great with the patients and she eats weird stuff just like you always used to!”
Christin was forever wanting to try new foods, but her kids and husband had different thoughts on the matter. So she always enjoys visiting her sister in NYC who exposes her to a plethora of “weird foods” that she would never have the opportunity to try otherwise. I mean, middle-America Ohio doesn’t exactly have an abundance of killer ethnic cuisines.
We went on to laugh about how I would probably end up raising a child who would eat nothing but macaroni and cheese and hot dogs. I truly shudder at the thought. Whether it be true or not, I’m exposing my pregnant self to most every food and lots of fruits and veggies…with some indulgences, as well. As I’ve already shared, those indulgences tend to revolve around bacon. Mmmmm…bacon.
When Kristen (not Christin…are you confused yet?) visited 2 weeks ago, we made this risotto for dinner. As carb and cheese lovers, this was an epic selection. Admittedly, I was dreading calculating the nutrition information, and purposely did so AFTER dinner rather than before…but as it ends up, it’s a respectable 410 calories per serving. Not too shabby, especially given how truly decadent, rich, and sinful it turned out. ENJOY!
- 6 cups reduced sodium chicken broth
- 6 slices nitrate-free bacon, chopped
- ½ onion, chopped
- 3 garlic cloves, minced
- 2 cups uncooked Arborio rice
- 12 oz of beer
- ¼ cup Parmesan cheese, grated
- 1½ cups (6 oz) 2% reduced-fat shredded cheddar cheese, shredded
- ¼ tsp cayenne pepper
- Pour broth into a medium pan and set over medium heat; bring to a gentle simmer and reduce heat to low.
- Meanwhile, heat a large skillet over medium heat. Add chopped bacon and cook 4-5 minutes or until browned; remove bacon with a slotted spoon to a plate or bowl lined with paper towel and dispose of all but 2 tablespoons of bacon grease, return to flame.
- Add onion to the skillet and cook 4-5 minutes or until translucent. Add garlic and stir; cook 30-60 seconds or until fragrant. Stir in the Arborio rice and cook 2-3 minutes or until just beginning to brown. Add beer and stir; cook several minutes or until beer is absorbed.
- Working ½ cup at a time, add the hot chicken broth to the skillet and stir often, allowing rice to simmer and slowly absorb broth. Continue adding broth in small increments and until rice is fully cooked and tender, about 30 minutes.
- Stir in the Parmesan cheese, cheddar cheese, and cayenne pepper; stir until melted and well-combined. Remove risotto from heat and top with crumbled bacon.
I’m having ACUPUNCTURE this morning and I am nervous. Lame, but true. 🙂
Happy Birthday to my dad!!