Tonight we made a simple meal with some tilapia that was in the freezer. It came from the July / August issue of Food Network magazine and is called Lemon-Garlic Tilapia with Spinach. Easy and delicious. We made ours with some risotto tonight since we had not enjoyed risotto in a long time… It was also a good meal to make when we got home from church since it did not take very long.
We did not serve the fish with spinach. Instead we treated ourselves and served it with Mushroom-Kale Risotto. We had not enjoyed risotto in a long time and Paula found this recipe in the October 2014 Rachel Ray magazine. It seemed like it would be a good compliment to the fish and it was!
To make the risotto start by simmering 3-4 cups of chicken stock in a saucepan. In another saucepan, stir in 1 large chopped onion and 3 tablespoons of butter over medium and cook until the onion softens, about 3 minutes. Add 1 cup of arborio rice and 2 cloves of minced garlic and stir for another 2 minutes. Reduce heat to low, stir in 1 cup stock into the rice and cook, stirring, until nearly absorbed, about 4 minutes. Repeat with another cup of stock. When all but 1 cup of the stock has been absorbed, stir in 1 bunch of stemmed and chopped kale and the last cup of stock. Cook, stirring, until rice is tender and liquid is nearly absorbed. Thin with extra stock as needed. Off the heat, stir in 1/3 cup of grated Parmesan cheese, 1 teaspoon of white wine vinegar and 1-2 tablespoons of butter. Season with salt and pepper.
Meanwhile, in a skillet, heat 1 tablespoon of olive oil over medium-high. Add 3-4 ounces of sliced mushrooms. Season and cook until browned, about 10 minutes. Divide the risotto among plates and top with mushrooms and a little more of the Parmesan cheese. Delicious!!