I’ve never been a sweatpant person, but I’d been going through a bunch of medical stuff lately and comfort is a must. I broke my no shopping rule to get some more sweats since the closest thing I had were two pairs of 20 year old Roots trackpants.
I bought a pair of pink velour joggers from Brunette and they are so comfy.
Am I going to turn into a Suburban Cool Mom a la Mean Girls?
After all, Juicy Couture is back. They have hired Thylane Blondeau as their new face and have debuted a cashmere tracksuit.
Maybe this is 46 year old me?
We are also comfort eating. This Edamame and Mushroom risotto from Family Circle is a winner. And if you used canned mushrooms and leave out the onions, it’s fructose free (the brine absorbs the fructose)
2 tablespoons olive oil
8 ounces tinned button mushrooms
1 pound frozen edamame
3 cups vegetable broth mixed with 1-1/2 cups water
1 1/3 cups arborio rice
1/4 cup white rice
1/8 teaspoon black pepper
1/2 cup shredded Parmesan cheese
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.
Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.
Place broth and water in a medium-size saucepan and bring to a simmer.
In a large saucepan, heat remaining tablespoon oil over medium heat. Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring-. Add wine and cook until wine is absorbed — about 1 minute
Add 1/2 cup of the simmering broth mixture. Cook over medium-low heat, stirring, until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner. This should take about 30 minutes.
Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
Divide among 4 bowls and sprinkle with remaining Parmesan cheese.
Hope you have a comfy Saturday!