In the morning were unpictured snacks while running around the office. An apple and a PB Larabar.
3 cups chicken broth
1/2 cup water
Huge bunch of baby beets/beet greens
1 small onion, chopped
3 garlic scapes, chopped
1.5 tablespoons olive oil
2 whole skinless boneless chicken breasts (about 1 pound total), cut into 1-inch pieces
1 cup Arborio rice
1/3 cup dry white wine
1 teaspoons red-wine vinegar
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
freshly ground black pepper to taste
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
Cut beets into 1/4-inch pieces and slice leaves thin. In a 4-quart heavy kettle cook onion and garlic scapes in 1 tablespoon oil over moderate heat until stems are tender, about 5 minutes. Add chicken and cook until opaque, about 2 minutes. Add remaining oil and saute over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated.
Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
Catching up on the Bachelorette, which I still keep falling asleep through (so is it really that good?), I had some plain yogurt, mixed up cereal and strawberries.