I skipped the tomatoes and added a frozen veggie mix with broccoli and carrots and mushrooms and instead of blending it to make a smooth broth I just added the noodles at the end.
I also made some tasty sticky chicken – and since cooking two new recipes can be tricky with timing I cooked the chicken then the ramen and ate the chicken while I made the ramen since it was SO TASTY DELISH.
Salt and boil water for the pasta. Cut the broccoli into bite size florets. Cook the pasta, adding the broccoli to the water 3-4 minutes before the pasta is done. Mince the garlic while the pasta is cooking and toss with the pasta and broccoli, as well as some olive oil after draining the pasta and broccoli. Top with parmesan and black pepper and enjoy! One of my favorite one pot, under twenty minute meals.
The boy and I have a dinner deal where he brings the wine and sous chef-s and we make a delicious dinner together.
Like this one – I’m going to miss summer.
Broccoli cheddar risotto, arugula salad and fresh bread.
For the risotto:
1 C arborio rice
2-3 C chicken stock
2-3 cloves garlic
medium to large head of broccoli
1 C sharp cheddar cheese, grated
Mince the garlic and brown in a pan with the arborio rice in the olive oil.
Add the chicken stock a 1/2 cup at a time and stir until absorbed by the rice over low heat – just enough to keep it simmering. The more you stir the creamier the risotto – real risotto doesn’t have any cream at all, just the starch in the rice mixing with the stock.
Have your sous chef (aka super helpful and essential partner in crime) keep stirring and adding until the rice is soft and creamy. This should take 20-25 minutes. After 10-15 minutes, add the broccoli, cut into bite size pieces so it can cook with the rice. When the arborio rice is the consistency you like, turn off the heat and stir in the cheddar until well mixed and eat immediately!
Arugula salad and bread are good sides, or just gorge on cheesy creamy goodness. Cheers!