My husband is a meat eater. He likes meat in all forms and, to him, a meal just isn't a meal without some form of dead animal, fish, or bird added to it. Case in point; the Nummy Noodle Soup I put up on the blog a couple weeks back. He proceeded to eat all of the soup and it's contents except for the tofu. Those were left stacked in a neat little pile off to the side as an expression of his love strong dislike for meatless dishes. Our three boys seem to be following suit behind him. When given a plate of food to eat, they all reach for the meat first above everything else.

I, on the other hand, enjoy a helping of meat once in awhile, but am equally content with digging into a delicious meatless dish if given the opportunity. I make an attempt to leave the meat out of meals every so often, much to the family's chagrin, but most of the time I am loading up on the moving proteins in all shapes and forms. This dish is no exception. To show my true love and admiration for my husband I added not one, but two land animals to my risotto. And I have to say, it wasn't half bad. For a meat dish that is.


1 Tbsp of Butter

2 cloves of Garlic, Minced

1 Onion, Chopped
1 Chicken Breast, Cut into Bite Sized Pieces
1 Cup of Cubed Cooked Ham
3 Cups of Chicken or Veggie Broth
1 Cup of White Wine
1/8 tsp of Nutmeg
1/8 tsp of Pepper
1/4 tsp of Basil
1/4 Cup of Cream
1/4 Cup of Gorgonzola Cheese
1 10 Oz. Package Frozen Spinach
Salt to Taste


Heat up your butter in a large skillet over medium heat and add in your garlic, and onion.



Cook it up for a minute or two and then add in your chopped chicken breast.



Let the chicken cook up for a few minutes and then add in the cubed ham. Let it continue to cook until the juices on the chicken run clear.



Add in the rice and let it brown up for 3 to 4 minutes.



Mix together your broth and wine. Add the liquid, 1 cup at a time and allow it to cook down, stirring occasionally. Continue adding a cup at a time after each one finishes cooking down. Cover your pan for the last two cups of added liquid.



When all the liquid is cooked in, add in your nutmeg, pepper and basil.



Turn your heat down to low and add in your cream and cheese.



Finally, stir in your spinach.


Stir it all together and allow it a minute or two to heat back up.

And just like that, your meaty risotto is finished and ready for your resident protein eaters.

Grab a Copy of the Recipe HERE.





Other Recipes You Might Enjoy:

Hey! Hey! It's a Cassoulet!
Mexican Pork and Rice
Leggo my Schnitzel!

Views: 5

Comment

You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

OUR TOP MEMBERS. PARTICIPATE TO TREND

1. Trishawna Robinson

Scarborough, Canada

2. Steph

Manchester, United Kingdom

3. Lauren Markman

Concord, NC, United States

ADVERTISEMENT

Advertisement

MBC CUTIES

Our current cutie was uploaded by Alea FrankwickUpload a photo of your cutie. They may be featured here. See all of the cuties.

Our Latest Food, Travel & Lifestyle Posts

Five Ways The EazyHoldUniversal Cuff Helps Kids with Special Needs Deal With Daily Living Activities

Most parents find that training their non-disabled children for life's activities is challenging enough. However, parents of physically challenged children have to be especially creative to make sure that their young people learn the daily life skills that they need to be self-sufficient. Occupational…

Building Boundaries – Building a "Swimming Pool"

As mentioned, positive parental authority is built on values such as: personal example, good communication, seeing the goals of others, seeing others, tolerance and mutual respect, each according to his own set of values. Values are part of a framework of defined and given boundaries. In order for you to…

Advertisement

ADVERTISEMENT

ADVERTISE

© 2016   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service