I am working until closing tonight, so I won't get home possibly until seven. I was trying to think of a meal that I could prepare fairly easily and quickly. I remembered that I had in my pantry a jar of Williams-Sonoma Oven Baked Risotto, pumpkin flavored.
While it doesn't sound like the right flavor for the summer, the ease is what's doing it for me today. I am going to do a bit of prep after this post. I'm going to dice an onion and mince some garlic. When I get home I'll saute those items in olive oil then add risotto starter, dry white wine and Kitchen Basics Chicken Stock. After approximately 15 minutes of stove top cooking, it's off to the oven to bake for 25-30 minutes. I've made it before and it was delicious. I've made risotto from scratch on the stove top and both ways take about the same amount of time, however, just less stirring.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.