Chicken and Vegetable Risotto

I got this recipe from one of my favorite blogs and have made this several times. I have always wanted to make risotto, but it has seemed like a difficult thing to get right and very time consuming, so I've just stayed away from those recipes. Until I found Emily's chicken and veggie risotto recipe over at One Lovely Life blog. It is so simple to make and is done in about 30-40 minutes. And it's a one pot wonder - your meat, rice and veggies are all in one spot, so you can add a salad, some fruit or crusty bread and you have a filling meal and not a whole lot of work. Check out her blog for more amazing recipes!

Chicken and Vegetable Risotto (One Lovely Life blog)

1 Onion, chopped
1 Bell Pepper, diced (I use red or orange)
3-4 TBSP Olive Oil (plus drizzle for chicken breasts)
2 Cups Arborio Rice
8 Cups Chicken or Beef Broth
1-2 Cups Diced or Shredded Chicken
1/2 Cup Frozen Peas
2-3 Green Onions, sliced
Salt and Pepper to taste

Pat 3-4 chicken breasts dry and drizzle with olive oil, salt and pepper on both sides. Place on cookie sheet and bake in oven for 20-30 minutes or until cooked through. Set aside while you start on the risotto.

In a large dutch oven, add olive oil, onion and bell pepper. Cook on medium heat until just translucent. Add rice to pot and coat in oil (adding a little more if needed). Pour in all 8 cups of broth and stir well over medium heat. The first 15 minutes, you can just stir occasionally, but the last 15 minutes of cook time, you will want to stir the pot often and keep the rice moving. During the first 15 minutes of cook time, chop chicken and add to pot. Once broth is absorbed and risotto is creamy, add in the frozen peas and green onions. Taste and add salt and pepper as needed.

Lasagna Soup

My friend Holly sent me a picture of this soup last night and I couldn't stop thinking about how good it looked. Then it snowed 10" and really, all that sounded remotely good was a nice warm bowl of soup. So, out Mike and I went in his 4WD and headed to the store to grab up my ingredients. Y'all. It was SO good. Not near as heavy feeling as real lasagna with all it's cheesy layers, but still all the great flavors that I love from the real deal. Even Macie (who claims she doesn't really like lasagna but just eats it because I make her) thought this was so yummy. And yes, if I make it, my kids eat it. I'm not much on whipping up 2 meals around here.

Lasagna Soup

1 lb. Ground Beef
1/2 Onion, diced
2-3 Cloves Garlic, minced
3 Cups Beef Broth
1 Can Diced Tomatoes (28 oz.)
1 Can Tomato Paste (6 oz.)
1 Cup V8 or Vegetable Juice Drink
1 TBSP Dried Parsley
1 TBSP Dried Basil
1/4 tsp. Salt
1/4 tsp. Pepper
2 Cups Uncooked Shell Pasta
1 Cup Water

Brown ground beef with onion and garlic. Drain. Add broth, tomatoes, tomato paste, V8, parsley, basil and S&P to stockpot. Simmer on low for 30 minutes, stirring occasionally. Add water and uncooked pasta to pot, stir well, cover and simmer another 30 minutes or until noodles are cooked to your preference. Serve topped with shredded mozzarella cheese or grated parmesan.