Pea and Sundried Tomato Risotto with Crispy Pancetta

Here is my go to risotto recipe, it never fails.  ALWAYS comes out perfect!  I LOVE risotto...especially with crispy pancetta! YUM!

1 cup arborio rice

2 cups chicken broth

1 cup dry white wine

1 small shallot finely chopped

2 cloves garlic minced

a pinch or two of thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

1/2 cup sun dried  tomatoes

1/2 cup frozen peas

In a medium pot add pancetta.  Cook until crispy.  Remove from pot and reserve to top risotto with. Heat butter, oil, shallot, garlic, thyme salt and pepper.  Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  Add next cup of broth once the liquid is soaked up in risotto. Keep stirring! Add 1 cup white wine.

Once all liquid is about all absorbed, add peas.  When peas are heated through, add sun dried tomatoes and cheese.  Serve in pasta bowls and top with crispy pancetta, ENJOY :) 

Apple and Cheddar Stuffed Chicken Breast

I looked in the fridge and saw left over diced apples and cheese curds and thought, ok I can make this work for dinner tonight!  What a yummy, simple dinner it turned out to be!

2 chicken breasts, pounded thin
1 cup cheese curds; chopped
1 cup apple; diced
salt
pepper
1/2 cup balsamic vinegar 
toothpicks
olive oil

Preheat oven to 375.

In a cast iron skillet, saute apples for a couple minutes then add balsamic vinegar and reduce until its a glaze .  In a bowl add cheese curds and diced sauteed apples and balsamic vinegar reduction sauce.

Pour half of the mixture on one chicken breast and the other half on another.  Fold over and secure with a couple toothpicks.  Salt and pepper the chicken breasts.

In the hot skillet, add olive oil and brown chicken. Drizzle with balsamic vinegar and top with any apples/cheese that could not fit into the chicken.

Bake for 20-25 minutes.  Serve with parsley and garlic couscous. Enjoy :)