Lemony Risotto with Mascarpone and Spinach

Lemony Risotto with Spinach and Marscarpone

Today I’m sharing this recipe with the Tuesday’s Recipe Swap link-up hosted by Kate @ Green Fashionista and Emily @ Martinis & Bikinis and the Tasty Tuesdays link-up.  This was one of our meatless meals that I made awhile ago for dinner.  I’m sharing it now though, since the weather is getting cooler and risotto feels like a fall food.  Although risotto can sometimes feel heavy and filling to me (since you are basically eating a big plate of rice!) the lemon flavor helped make it feel less so.  I added spinach to the recipe since we had some leftover, and extra veggies never hurt! Plus, I served it with some roasted broccoli.  My son helped with the lemon zesting and stirring of this risotto.  The kids ate this, although my son complained that it was “too lemony.”  He then proceeded to eat a lemonade Outshine bar for dessert after taking forever to finish his risotto….go figure!

Lemony Risotto with Mascarpone and Spinach
Recipe slightly adapted from Every Day with Rachael Ray

6 cups vegetable stock
2 lemons–1 peeled (yellow part only), 1 zested and juiced (about 1 1/2 tsp. zest and 4 tbsp. juice)
2 tablespoons olive oil
large shallot, finely chopped
large cloves garlic, finely chopped
1 1/2 cups arborio or carnaroli rice
5 cups spinach
Salt and pepper
1/2 cup dry white wine
3 rounded tbsp. mascarpone cheese
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
A few leaves of basil, torn

1. In a medium pot, heat the stock and the lemon peel over medium-low. Cover and keep warm.

2. In a  large skillet, heat the olive oil over medium-high. Add the shallot and garlic and stir until softened, about 5 minutes. Add the rice; stir until coated, about 1 minute. Season with salt and pepper. Add the wine; stir until evaporated, about 2 minutes. Add about 2 cups warm stock and cook, stirring frequently, until almost evaporated, about 6 minutes. Add 2 more cups stock and cook, stirring frequently, until almost evaporated, about 6 minutes more. Add 1 cup stock and the lemon zest; stir until almost evaporated, about 3 minutes. Taste the rice. If it’s tender but still has a bite to it, stir in the lemon juice, mascarpone and 1 cup Parmigiano-Reggiano. Add the spinach, stirring to wilt.  Season and stir in some of the remaining stock if the risotto isn’t saucy enough. Divide among bowls; garnish with basil and more grated cheese.


Hash Brown Bake with Eggs & Smoked Salmon


Hash Brown Bake with Eggs & Smoked Salmon

The kids love breakfast for dinner.  I make a lot of egg casseroles, french toast and pancakes for quick, easy weeknight dinners that I know the kids will eat.  I had saved this recipe for awhile from an old Every Day with Rachael Ray magazine, debating whether or not to make it.  The kids like cooked salmon and my son loves salmon sushi rolls.  I wasn’t sure how much, or even if, they liked smoked salmon.  I decided to try it and figured, if anything, they could pick off the salmon if they didn’t like it.  This isn’t a quick meal to make, as it bakes for 50 minutes.  However, it’s pretty easy in the preparation part.  I am fortunate enough to work from home, where I can prep this early enough, get it in the oven to bake and still help the kids with homework and get them showered before we eat.  We all enjoyed this meal.  It took the classic cream cheese and lox and elevated it to a new level with the addition of potatoes and eggs.  While it’s a bit heavy, especially with the warmer weather approaching, it’s a great recipe to bookmark for cooler weather!

Hash Brown Bake with Eggs & Smoked Salmon
Recipe adapted from EveryDay with Rachael Ray magazine (issue unknown)

8 ounces cream cheese, room temperature
1/2 cup  almond milk
3 tablespoons butter, melted
1 36 ounce bag   frozen hash browns, thawed
1/4 cup thinly sliced scallions, plus more for garnish
Salt and pepper
6 eggs
6 ounces thinly sliced smoked salmon
2/3 cup sour cream

1. Preheat oven to 375 degrees . Grease a 9 x 13 inch baking dish. In a large bowl with a hand mixer, blend the cream cheese, milk and butter until smooth.

2. In another large bowl, combine the hash browns, cream cheese mixture and 1/2 cup scallions. Season with salt and pepper. Transfer to the baking dish and smooth the top. Using a large spoon, make six shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.

3.Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season. Broil until the whites are set, 3 to 4 minutes.

4. Place a slice of salmon and a dollop of sour cream next to each egg. Garnish with scallions.