Sometimes I try too hard to find a new recipe or come up with a new concoction.
I try new recipes all the time, and I enjoy most of them. Some I enjoy too much. So why do I rarely repeat recipes–aside from a select few? I was struggling to come up with a meal plan for dinner the other night when I realized I had a huge collection of previous successful recipes. Time to recycle!
Last summer I found this recipe. I have been craving risotto lately, so it seemed perfect. I barely made any changes, other than adding a can of great northern beans. They fit in so wonderfully that it is hard to believe they are not a part of the original recipe.
1 lb lean ground beef
1 small onion
2 tsp garlic powder
1 c Arborio rice
2 14.5oz cans low-sodium beef broth
1 c water
2 medium carrots, julienned
1 can great northern beans, drained and rinsed
1/4 c parmesan cheese
Servings: 6-8 servings
Combine the ground beef, onion, pepper, and garlic powder in a skillet over medium heat. Cook the hamburger until no pink remains. Drain well, and stir in the rice and carrot. Add the beef broth and water, and bring to a boil. Once it is boiling, cover and reduce the heat to medium-low. Allow to simmer for 10 minutes. After 10 minutes, remove the lid and stir in the beans. Continue simmering until the excess liquid has cooked off. Add the parmesan cheese and stir. Serve and enjoy!