My hockey equipment sits on the floor of our laundry room. Not ideal, but it’s better than storing it in the garage (no space and icky) or the basement (too big to haul up every time I play). But really, there’s no “good” place to store a GIANT, awkwardly shaped bag full of sweaty sports gear, now is there?
Anyway, I looked at the bag earlier this weekend and thought, “I haven’t had a game in a few weeks, I wonder when I play next. I should look at my calendar.” Except that’s as far as that went.
Today we had Piper’s 6 month photos and after Shea refused a nap, we headed to the gym to swim. Piper’s first swim! We came home and I hopped on the treadmill for a quick run before I planned to bathe both girls.
As I was climbing up the stairs from the basement and my workout, my phone dinged to alert me of an upcoming event – my hockey game in 15 minutes! Except, the rink is every bit of 40 minutes from my house. I was SO mad at myself. Most of my games lately have been 10:00pm or later and so I’ve been finding subs. Tonight’s game was 5:45pm. GRRRRRRR! I’m not in the habit of looking at my calendar on the weekends. Obviously.
And I was feeling so good about the day, too. The kids even napped at the same time for an hour and I took that opportunity to edit these photos. Hubby flopped on the couch next to me and immediately said, “I remember that risotto, it was really good. We had that a LONG time ago.”
All very true. I saved this one for no particular reason, but we loved it. Maybe because we love risotto, broccoli, cheese, and garlic and therefore there’s nothing not to like about this recipe? YUM!
- 8 cups fresh broccoli florets
- 2 Tbsp olive oil
- 1 tsp salt and pepper to taste
- 4 cups low-sodium vegetable broth
- 3 Tbsp butter
- 1 onion, finely diced
- 1½ cups dry arborio rice
- ½ cup dry white wine
- 6 cloves roasted garlic, minced
- ½ cup half-and-half
- ½ cup grated Parmesan cheese
- Preheat oven to 400 degrees F. Toss broccoli in olive oil and salt and peppe to taste. Spread on a parchment paper-lined baking sheet and roast for 15-18 minutes or until tender. Set aside.
- In a small sauce pan, heat broth over low heat. Keep hot.
- In a large skillet over medium-high heat, melt butter. Once butter is hot, add onion and saute until just tender. Add arborio rice, wine, and garlic to skillet and stir well. Cook until wine is fully absorbed.
- Reduce heat to medium and begin adding hot broth to rice, about ⅔ to ¾ cup at a time, stirring often and cooking until liquid is absorbed before adding more broth. Continue adding the remaining broth in small amounts, cooking until the rice and the rice is tender.
- Stir in half-and-half, roasted broccoli, and Parmesan cheese. Serve hot.
Weekly Menu: March 5th – 9th
- Sunday: Skillet Beef Short Rib Pot Roast (Whole30)
- Monday: breakfast for dinner – pancakes, sausage, eggs
- Tuesday: leftovers
- Wednesday: Fish Taco Bowls
- Thursday: Chicken Meatballs with Pineapple Sauce