Ryan and I recently started an 8 week meditation class. Truthfully, it’s his thing, but I wanted to do something with him that he thinks is important. I’m not about to get a blue ribbon in meditation anytime soon because my brain has about 5 disjointed thoughts going on at any given time. It’s very busy in there.
Ryan makes fun of me a lot (a LOT) because I’m constantly having an internal conversation with myself and he usually only gets part of it. Half the time I can’t remember if I said something out-loud to him or I just said it to myself.
The other half of the time he gets something like, “that’s why I don’t pee in the ocean anymore” from me, with no clue as to what the whole point of that weird story was. Because the last thing we were talking about was what to have for dinner. But then in my mind I went: dinner > fish sounds good > I love fishing > especially in the ocean > except that one time I caught a fish and a shark chased it as I reeled it up > and my cousin was in the water peeing at the time > “that’s why I don’t pee in the ocean anymore”.
Nighttime is the worst for me. I can’t shut my brain off, and I’m a dreamer so even when I do fall asleep I still dream about what my brain was working through. I have a lot of dreams about the house catching on fire and the memory card from my camera (with the last wedding I did) burning up in the fire.
The only time time my brain feels pretty relaxed is when I’m cooking a food like risotto. Did you know this is where the name Wine and a Spoon came from? Risotto is great to make (if you have the time) because your job is to stand, stir, and sip.
This meditation class, which I thought was gonna be a lot of hooey, is actually pretty neat. There’s the requisite annoying 2 or 3 people who know everything even though they’re not the teacher or a reincarnation of a Buddhist monk, but I actually do feel like I’m getting something out of it. The teacher (who is a Buddhist priest) is nice and calming to listen to, and the meditation techniques actually do keep my mind away from pesky thoughts. I’m only good for 10 minutes max, but it’s a start.
This risotto is the first I ever made (I mean REALLY made, not cheated and made out of a box) so I thought I’d try it again for the blog. It’s great because this is a Cooking Light recipe, so while it tastes super rich, it’s not really that bad for you. Only 372 calories per. And you definitely get tons of veggies! Make sure not to skimp on spinach, because as you see it really wilts down to nothing. We decided this is a 4 out of 5. I feel like the flavor needs to be punched up a bit, but I’m being picky here. It’s a delicious, fancy-looking meal and you’ll feel proud of yourself for serving it. Ooohhhhhhmmmm.
|Parmesan Risotto-Stuffed Portobellos|
- 1 (14 1/2-ounce) can vegetable broth
- 2 cups water
- 1 tablespoon olive oil, divided
- 1 cup minced fresh onion
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup uncooked Arborio rice
- 1 cup dry white wine (retain rest of bottle for drinking while stirring)
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced green onions or chives
- 4 (5-ounce) portobello mushrooms (about 6 inches wide)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1/2 cup water
- 1 tablespoon chopped onion
- 3 garlic cloves, minced
- 1 (10-ounce) bag fresh spinach
- Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; sauté 1 minute. Add rice; sauté 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.
- Preheat oven to 375°.
- Remove stems from mushroom caps; discard. Rinse mushrooms. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375° for 30 minutes or until mushroom caps are tender.
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; sauté 2 minutes or until tender. Add spinach; sauté 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on each plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.