Menu
Thursday, May 20- BBQ Pork sandwiches, veggie, coleslaw, and Strawberry shortcake.
Friday, May 21- Supreme Pizza and Spinach with Mandrian oranges.
Monday, May 24- BLT wraps, chips, Pickeled beets, and dessert.
Tuesday, May 25- Spaghetti, green beans, Garlic toast, grapes, and ice cream.
Wednesday, May 26- Chicken Alfredo with broccoli, Broccoli/Cauliflower salad, Garlic toast , and dessert.Recipe of the week:
Gourmet Mushroom
Risotto
Ingredients
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Directions
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts
Per Serving:
431 calories; protein 11.3g; carbohydrates 56.6g; fat 16.6g; cholesterol 29.3mg; sodium 1130.8mg.
