I am 100% sure THIS year will be our best Christmas yet! And yes, if you’re wondering we have officially put up our Christmas tree!!! 🙂 🙂 🙂 I haven’t finished putting everything up YET… But Christmas has officially started in the Khan household. The only thing we lacked was sipping on some hot chocolate while we decorated the tree. Gaby was in awe of EVERY SINGLE light bulb, ornament…anything that lit up she SCREAMED, “LOOK, mommy!!! It’s so pwetty!!!” She helped me put ornaments on the tree (like the big girl she is)…she dropped most of the ornaments before they made it on the tree… Let’s pause and thank God for the genius that created shatter-proof ornaments! All in all, it was the sweetest thing to see how excited she got about the smallest things that made her SMILE SO BIG!!! My heart is happy! <3
I want to start doing family traditions with her this year. She’s 2 now so it’s something I’m hoping she’ll remember doing… if she doesn’t we’ll have a thousand pictures to show her later on down the road! What are some of your family traditions?! I would love some new ideas! Some of my ideas so far are: homemade cookies (of course!) and I want to make dough ornaments with her. When we (my siblings and I) were growing up, every year we made dough ornaments according to WHAT happened in our lives that year or we made cute candy canes, Christmas bulbs, etc out of the dough… My favorite part about making these was years later when my mom pulled out all the Christmas stuff, we would go through ALL of the ornaments we made over the years and reminisce about what we did. You may think it’s cheesy, but I LOVED IT! This was one of the reasons my mom had a “junk” tree and a “pretty” tree! All of our homemade ornaments had their very own tree! 😉
Alright, let’s move on to this Risotto….because this little dish is delish! It’s hearty, healthy and will definitely keep you full. It’s a perfect side dish to any meal or eat it as a main entree (like me) and serve with a salad!
A hearty Vegan & GF side dish that is sure to please everyone!
- 4 cups vegetable stock or broth
- 1 – 2 tbsp olive oil
- 1/2 diced yellow onion
- 1 tbsp minced garlic
- 1 cup sliced or quartered baby bella mushrooms
- 1 cup risotto, rinsed and drained
- 1/4 cup chopped parsley
- salt and pepper to taste
- On low heat, add the vegetable stock to a medium sized saucepan. Let this warm up.
- In a large saute pan or cast iron skillet, heat up the olive oil on medium heat. Once hot, add the onion and garlic. Cook for about 3 or 4 minutes, then add the mushrooms and continue cooking for another couple of minutes. (Your mushrooms don’t have to be completely cooked at this point.)
- Next, add the risotto and stir into the veggies for a minute or two.
- Start ladling the stock into the risotto. You want the liquid to completely cover the risotto. Don’t use all of the stock at once. Once the liquid has absorbed, add more. Continue doing this until all of the stock is gone. (I ladled the stock over the risotto 3 times.)
- Add the parsley and season with salt and pepper. TASTE it and make sure you love it! Serve alongside any meal!