April 27, 2011 § Leave a comment
J: Okay, so I make a lot of risotto. It’s become one of my “causes” to try and get more people to appreciate how versatile basic risotto can be, and how really simple it is to make once you’ve gotten the hang of it. Pretty much, if I’m at a dead loss for what to make for dinner and I have some arborio rice hanging out in my kitchen, you can bet a risotto is in the works.
Most risottos that I make are, admittedly, not hugely full of nutrients. In fact, I think risotto in general is seen as being pretty unhealthy for you, because a lot of people make it with a ton of cheese, maybe butter, sometimes wine, and the other added ingredients can sometimes take a back seat to the creaminess of the rice itself, which really shouldn’t ever happen. Arborio rice is a fantastic blank canvas, and you can (and should!) get creative with the kinds of things you throw in. Some really awesome flavor and texture combinations can come out of it.
November 29, 2010 § 1 Comment
I don’t love soup in general. When it starts getting chillier, though — and it is, even down here in the South! — there is little like a big bowl of warm, creamy, delicious soup to keep you cozy and comforted. Broccoli and cheese soups are my favorite, but commercially they are so often full of unnecessary fat and other unhealthiness, so when I came across this recipe I knew I had to try it. It is so simple and refreshingly clean that while I know you will love it for its warmth and the lovely slight tang that it leaves in your mouth from the goat cheese, you will love it even more because of the knowledge that you are doing something healthy for yourself, body and soul.
Two quick notes, before we move on to the recipe: first, the ever-present boyfriend made this for himself, but he is not a fan of goat cheese, so he swapped it for feta instead, and reports that it was delicious. If you were considering not doing this because of the goat cheese, now you have no excuse!
Second, my one complaint with this soup was that it was a bit thin for my preference, once everything was blended. I think that when I make this again (and I will, no question about it), I might add another head of broccoli, maybe even another small onion as well, and perhaps another ounce or so of cheese to compensate for that. If you like thicker soups, you might consider doing this as well.