Monday, October 3, 2011

Not So Pretty But Plenty Tasty

I know most people make risotto with white wine and it does preserve the creamy white color . . . but that dash of red wine instead is just so tasty and a great combination with plain shredded parmesan. Since I had homemade chicken broth in the fridge I whipped up a quick red wine risotto and topped the creamy rice with garlic and red pepper sautéed broccoli, just because James loves it. Easy homerun dinner

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