Donna's Roasted Pesto-Cheese Crusted Whitefish, Slow Cooked Risotto, and Happy Face Virgin Mary

Hello Everyone!  Today's simple menu offering is absolutely delicious:  It requires a small bit of prep work mid-day for the Slow Cooked Risotto; however, it is ready to go as soon as you have roasted the Pesto-Cheese Crusted Whitefish which needs only 10 minutes in the oven.  I hope you enjoy this as much as we did, and your comments are always welcome!  Best, Donna:

Donna's Roasted Pesto – Cheese Crusted Whitefish

Ingredients:

2 one pound whitefish, thawed

1/2 cup prepared pesto, preferably homemade

1/2 cup grated Parmesan cheese

2 tablespoons toasted pine nuts

Salt and pepper to taste

Method:

Preheat oven to 400°F.  Line cookie sheet with aluminum foil and spray with cooking oil.   Place fillets on top of foil and season with salt and pepper.  Spread half of pesto on each fillet, and and sprinkle each with the Parmesan cheese and pine nuts.  Bake for 10 minutes or until cooked through and bubbly on top.

Serve immediately with cooked rice or other side dish as desired.

Donna's Slow Cooked Risotto

(Inspired by Joanne Weir, PBS, 11 November 2006)

Ingredients:

One medium sweet onion, preferably Vidalia, chopped

One and a half cups arborio rice

3/4 cup sauvignon blanc wine

2 cups (or more if needed) chicken stock, hot

1 tablespoon tamari (or soy) sauce 

1 tablespoon grated ginger root

Salt and pepper to taste

Method:

Sauté onion in about 2 tablespoons of olive oil until soft, about seven minutes.  Add rice and sautée another five minutes.  Then add the wine and stir until absorbed, about three more minutes.  Add remaining ingredients and stock, and simmer until just boiling.  Place in a sprayed slow cooker.  Heat on high about one hour, then on low 1 to 2 hours.  And more stock if rice appears dry.

Happy Face Virgin Mary

Copyright 2014.