also...this post is so late like what even. i made this like two months ago. um what. what have i been doing with my life. i started this post during freaking july. i've been back in school for like, four, five weeks now. what is wrong with me. apologies for the latenesssssssssssssssssssss D:
so this is going to be a pretty short post, as i actually have a very long list of recipes to catch up on, and i've written about three risotto posts by now, so bear with me as i attempt to haul out all my pending posts and get them all published before september is over.
the reason for this completely random pop-up of peach is actually my pinterest page's fault. i was going through my newsfeed and all these sweet recipes featuring peaches kept popping up, and i somehow got it into my head that i should make something featuring peaches; something savory, with the sweetness of peaches as a highlight to break up the ordinary-ness of savory food. if this dish were a painting, the peaches would be the pop of color in an otherwise monochromatic piece. (here comes "art-student lucia", making metaphors and crap.)
chicken and mushroom were simply necessities; the white meat is full of protein (oh my. healthy-lucia has kicked into full force. brace yourselves.) and honestly do very well with risotto. and mushrooms.... i just like them. they're not here for any other reason.
a simple dish that takes a little elbow grease, time, and a little work, but is a satisfying weeknight (or weekend) dinner. give it a whirl and let me know how it goes.
recipe after the jump:)
Ingredientsyields 4-5 servings, depending on your serving size 2-4 cloves of garlic, crushed (preference) 2-4 shallots or 1/2 an onion, diced (preference) 1 1/2 cup arborio rice 200-300ml white wine (optional) around 600-1,000ml broth (vegetable or chicken work best; the amount you need will vary) 1 cup mushrooms, quartered into chunks or sliced stems of your sliced mushrooms, diced (optional) 2 chicken fillets, sliced 1/2 cup peaches, canned or fresh, cut into medium sized chunks some pepper, to taste (optional) some dried or fresh diced oregano some fresh mint for garnishing (optional) 2 cups grated parmesan or mild white cheddar some oil, so nothing sticks to your pan (prefered amounts; I used olive oil) | Ready to cook?
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