Watch yourself.

And...we're back.

There's really nothing like going away for the weekend and then waking up Monday morning and realizing you forgot to create a meal plan for the week, you never went grocery shopping, AND you have no food in the house. Oh, and you feel like a cow because you ate yourself silly all weekend. I decided that it was the perfect time for "Weight Watchers Week". Everything I'm crocking this week is a recipe I found online when I searched for crockable Weight Watchers recipes this morning. You know, in the 30 seconds (ok, so it was really about 30 minutes) I had to put together the meals for the week while my little helper decided to sleep in. I guess the weekend kicked his adorable little tush, too.

"Cheesy Risotto" (6 quart pot)

The original recipe is HERE.

~1 c short-grain brown rice (I used some white arborio we had because I couldn't find brown/short).
~4 c vegetable broth
~1 c water
~1/3 c dry white wine (I used St. Michaels Viognier.)
~1 large fennel bulb, cored and finely diced (I found some!!!)
~2 cups frozen French-cut green beans
~1/3 cup green onions, diced
~1 medium carrot, peeled and finely chopped (I used the equivalent in baby carrots.)
~1 large shallot, finely chopped
~1/2 cup mushrooms, chopped
~1/2 cup grated Parmesan cheese
~1/3 cup Greek yogurt, plain
~2 tsp fennel seeds
~3 cloves garlic, minced
~1 tbsp freshly grated lemon zest (I used lime because I THOUGHT we had lemon. We don't.)

Spray crock pot with PAM.
Crush fennel seeds with a heavy spoon.
Combine the fennel seeds, diced fennel, rice, carrot, shallot and garlic in crock pot.
Add broth, 1 cup water and wine, and stir to combine.
The recipe says to cover and cook "2 1/2 to 3 1/2 hours on high or low" which makes NO sense to me at all. I crocked mine on low for 3 1/2 hours.)**
Shortly before serving, cook green beans according to package instructions and drain.
Turn off the crock pot.
Add green beans, mushrooms, green onions, Parmesan, yogurt, and zest into the risotto and stir.

6 servings.

This was pretty good. **3 1/2 hours was too long. Risotto is not something I grew up eating, but I'm pretty sure the rice isn't supposed to turn to mush. I KNOW it's my fault, but you have to hear me out. I don't understand crock pot recipes that say things like "cook until the rice is tender, but pleasantly chewy" and it's not because of any of the word in that particular sentence...it's because you're not supposed to peak! I'm not going to lift the lid and taste it before it's done! That defeats the whole purpose of crocking! And adds 30 minutes to the cooking time if it's not done! Grr. Ok, rant over. So...maybe try 2 1/2 h on low? Or maybe use the rice it asks for? I have no idea. Use your imagination.