I am now on to week two of my gluten free diet and feeling pretty good besides two occasional episodes, which I think were dairy related. I only had one slip up last week when I was at a wine tasting anniversary party for a local winery and I nibbled on a few crostinis and sliders completely forgetting about my diet. I was actually reminded by a coworker about my diet, whoops! Last night, I actually made a dish that if it weren't gluten, which was bothering me, than surely something in this dish would upset my stomach because it has cheese, butter, wine, and tomatoes in it. And you know what? I felt pretty good after.
My momma sent me an Easter basket of goodies, including my favorite food: artichokes! My folks live in Northern California where it is peak artichoke season right now and every spring my mom sends them to me.
As a side dish I made steamed artichoke (steamed with garlic, lemon juice and a bay leaf) with a balsamic mayo dipping sauce.
This was actually my first time making risotto, other than the barley risotto I made and I think it turned out really well. I tried to remember to stir constantly and let all the liquid to be absorbed before adding more. This may be a new fav in our house.
|Will wants me to hurry up and take this photo so we can dig in!|
Tomato and Sausage Risotto serves 4
I found this recipe on Smitten Kitchen, but she adapted the recipe from Martha Stewart Everyday Food.
1 can (28 oz) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casing removed
1 small onion, finely chopped
Salt and Pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat leaf spinach, washed well, stems removed, and chopped (about 7 cups)
1/2 cup Parmesan cheese, plus more for garnish
2 tablespoons butter
In a medium saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a large saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid, in fact I had about a cup remaining).
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.