Veggie White Wine Risotto
Sauvignon Blanc white wine–some for cooking but most for enjoying while cooking!
salt and pepper
Saute chopped carrots, onions, garlic, zucchini in butter with choice of Italian herbs and salt & pepper. After the flavors start to marry, add risotto and 1/2 cup or so of white wine (Sauv Blanc) and reduce. Then add 3-4 cups of vegetable broth a cup at a time reducing each before adding the next until the rice becomes sticky (kind of al dente to soft texture–to taste preference) over medium heat. Stir often so doesn’t stick to the bottom of the pan. Then add 1/4 cup butter and 1/4-1/2 Parmesan cheese **or 1/2 cream 1/2 Parmesan cheese for a creamier (much healthier, haha) taste.
Tip: best to use large heavy or nonstick pot
1 1/4 c. flour
1/2 c. butter, chopped
1/3 c. sugar
2 t. cocoa (optional)
8 oz. cream cheese
1/4 c. sour cream
1/4 c. sugar
1/2 t. vanilla extract
4 cups blueberries (fresh or frozen)
1/4 c. water
1/8-1/4 c. sugar (more if want more sweet than tart)
2 T. cornstarch, dissolved in 2 T. water
Preheat oven to 350.
Combine flour, butter, 1/3 c. sugar in food processor (not a big deal if you don’t have one, just hand stir or put in a chopper) until moist crumbs form. Optional: Oil or butter pan and tap around enough cocoa powder to cover bottom and sides for the perfect chocolate touch! Press dough evenly into bottom and upsides of tart pan. Then prick crust all over with fork. Bake about 25 mins or until golden.
Mix together cream cheese, sour cream, sugar, and vanilla until smooth. Refrigerate this mixture until crust is completely cooled. Next, spread evenly over baked crust.
For the blueberries, measure 1 cup out to boil in a pan with water, sugar, cornstarch. Then turn heat down to let simmer until thick and juicy. Pour these hot berries over remainder 3 cups of berries and toss together to coat all. Spread these berries over the cream cheese base and let set in refrigerator or even good to serve immediately if need be.