Raspberry and Feta Salad
Line salad bowls with spring greens
Crumbled Feta Cheese
Toasted Slivered Almonds
I went to the Ojai Lavender Festival with my friend, Karen, yesterday where we tasted everything Roberto e Leonardo’s Gourmet Blends had to offer – it was all amazing. These are two of the selections I purchased – you’ll see more in the coming weeks.
In a large skillet, sautee:
1/3 Cup Olive Oil
1 Medium Onion, Diced
2 teaspoons minced Garlic
When onions are softened, add:
1 Cup Arborio Rice
Stir until rice starts to brown, then stir in:
4 Cups Seafood Broth, 1/2 cup at a time until liquid is absorbed and rice puffs up.
1 Cup White Wine (we used Viognier)
Salt & Pepper, to taste
Continue cooking until liquid is almost completely absorbed.
Then, stir in:
1 pound cooked Shrimp
1 can Artichoke Hearts, drained and quartered
8 ounces shredded Smoked Mozzarella (we found this at Trader Joe’s)
The whole process takes about 1/2 hour. It’s important to stir the rice because that’s what releases the starch that makes Risotto so creamy.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!