With having my boyfriend in the city this weekend, it was nice to cook dinner for more than one person, and it cut back on the usual need for 15 containers to hold the leftovers. Friday night I attempted my first ever risotto with this recipe from Women’s Health. After hearing several stories of risotto mishaps from friends, I was a little nervous to give it a whirl. Surprisingly, I think I got it just right! The pumpkin puree added just the right spice of fall and mixed perfectly with the shiitake mushrooms. I paired it with a simple pork chop and roasted broccoli. Just in case the risotto was a flop, I knew it would be tough to mess up the rest of the meal!
I’ve never cooked broccoli at home before but would LOVE to and this broccoli looks AMAZING! How would one go about making this?
It’s so easy!! Cut it up, drizzle olive oil over it, add salt, pepper and Italian seasoning and roast in the oven at 350 degrees for 25-30 mins!
Oh yum! Totally doing this tomorrow =) I think I even have Italian seasoning here!
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