My planned meal for this night - which the camera tells me was April 9th - was to make the Spaghetti Squash with Balsamic Beans. However, the Hubs worked really late and I couldn't cut through the Spaghetti Squash so I played around and decided that the box of risotto in the pantry should get used.
Since I was craving something creamy and flavorful I decided to make up a nice spring risotto recipe and just see where it took me.
I started by heating chicken stock and white wine in a saucepan to use to cook the risotto with.
In my pan, I toasted up the risotto, added sliced onion and garlic and started cooking by adding the broth mixture slowly and simmering until tender and creamy.
Near the end, I added 10 oz. of frozen lima beans and a can of drained and rinsed canellini beans. I continued to add broth and simmer until the lima beans were done.
I added in the juice of one lemon, the zest of one lemon, salt and pepper to taste and soem fresh grated parmesan cheese.
This was so filling, so tasty, the lemon added a nice light flavor. The beans made it a hearty one pot meal for dinner. Coupled with some nice fresh asparagus and garlic bread it was wonderful!