Over the weekend, the hubs and I hit 6 months of marriage. I know that isn't that long, I just can't believe it has already been 6 months! Love that man more every day. Although he had NO idea it had been 6 months, I still wanted to make him a special meal. He found out it was our 6 month anniversary during our pre dinner prayer when I prayed for thankfulness for 6 months of happy marriage. I know I am tricky :) Anyway, so what is something to cook that is a labor of love? Risotto!! I know what you are thinking, how could creamy risotto be dairy free? Well read on below and I will show you! Because I was going for a more labor intensive side dish I went for an easier main dish. Hope you enjoy our celebratory dinner!!
Creamy Asparagus Risotto
Dairy Free, Gluten Free
Ingredients:
1 T dairy free butter alternative
1 & extra virgin olive oil
1/2 yellow onion
1 t garlic powder
2 t dried basil
1 cup uncooked arborio rice
1/4 cup dry red wine
2 1/2 to 3 cups gluten free chicken broth
3/4 cup water
1 bundle fresh asparagus
1 package gluten free prosciutto (I used Boar's head)
Heat butter alternative and olive oil in a non stick skillet over medium heat.
Add onion, garlic powder, and basil and saute until onions are translucent.
Add in rice.
Stir and cook for 2-3 minutes.
Pour in your wine and turn the heat up just a little.
Cook until wine has completely been absorbed.
Okay now listen carefully to this part. A 1/4 cup at a time, add in chicken broth.
Stirring often, cook the rice until the chicken broth is COMPLETELY absorbed. Repeat this process 3 times. On the 4th time, pour 1/3 cup water instead of the chicken broth. Cook until combined. Now return to adding the chicken broth 1/4 cup at a time. Repeat this process until the rice reaches the consistency of your liking. It should look creamy like the picture below.
While your rice is cooking, chop your prosciutto.
Toss in a a hot skillet and saute until slightly crunchy.
Slice your asparagus on the diagonal in bite size pieces.
Add about an inch deep of water into a shallow pan. Bring to a boil and add in your cut asparagus.
Return to a boil and cook for 3-5 minutes or until the asparagus reach the tenderness of your liking. I like mine to still have a crunch.
Drain the asparagus and add into your completely cooked risotto mixture.
Stir to combine.
Add in your prosciutto and stir to combine.
Now its finally time to enjoy!!
Red Wine Roasted Artichoke Chicken
Dairy Free, Gluten free
Ingredients:
2 chicken breast
1 cup sliced white mushrooms
1, 14 oz can quartered artichoke hearts, drained
1/2 yellow onion
1/2 dry red wine
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 T brown mustard
3 cloves garlic
1/4 cup fresh basil
1 t dried oregano
1/4 t cayenne red pepper
salt and pepper to taste
Here's what to do:
Preheat oven to 375°.
Chop your chicken breast into bite size pieces.
Add into medium casserole dish and sprinkle with salt and pepper.
Chop your onions.
Chop your garlic and basil.
Add the wine, red wine vinegar, olive oil, mustard, garlic, basil, oregano, red pepper, and a dash of salt and pepper into a small bowl.
Mix to completely combine.
Pour the wine mixture over the chicken and vegetables.
Cook in the oven for 40 minutes or until chicken is completely done.
Enjoy your delicious supper!!
Thanks Y'all!
-Wise Wife
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