Caprese risotto

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A few weeks ago I got the new Chatelaine magazine in the mail. I typically look at the recipes pretty quickly in most magazines and this was no exception. They had a whole section of risottos! I’ve tried to make risotto twice before, and both were pretty bad, so I was a little apprehensive before I tried again, but I figured one of them might be good.


So I settled on the Caprese  risotto. My husband is somewhat picky, and I thought the name would help as he is in the process of restoring an old Chevy Caprice. I know – different things, but that’s ok.


Cooking Risotto


Cooking Risotto

It was a long, times consuming process, but it was definitely successful! I loved this risotto and I wouldn’t hesitate to make it again. At least I wouldn’t have had I not seen the nutritional information.  Oops!

Final Product



Happy Cooking!



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I was looking in my fridge yesterday and saw that I had about 8 eggs that expire this week. Typically I won’t use nearly that many eggs in a week, so I had to figure out something to make with several of them today. Today is a holiday where I live, so I don’t have to work and figured I’d make a yummy breakfast of quiche!


I know that I don’t usually like eggs, so I knew it would have to be really good for me to like it. And it was!


I found a recipe online that I used for my measurements, but I didn’t really copy it other than that. That recipe called for a frozen pie crust (illegal in my house), heavy cream, and fancy cheeses. I don’t usually have those things just lying around, so I used what I did have.



  • Frozen puff pastry
  • 4 eggs
  • 2 cups milk (I used 1%)
  • Salt
  • Pepper
  • Nutmeg
  • 2/3 cup cheddar, shredded
  • 2/3 cup mozzarella, shredded
  • 1/2 tomato, sliced


I preheated the oven to 475° F.

I had the puff pastry in the freezer from a previous recipe I tried, so I took it out and put it in the fridge before I went to bed last
night. When I got up this morning, I rolled it out to a bit bigger than my pie plate then placed it into a glass pie plate that I had sprayed with Pam.


I cracked all 4 eggs into my stand mixer, equipped with the whisk, and put it on about medium while I measured out the milk. I added the salt, pepper, and nutmeg to the milk, then poured it into the stand mixer bowl while it was still mixing. I let it mix for about 5-10 minutes to get it nice and light and fluffy.


Before adding the egg

While I let it mix, I sliced up the tomato. I sprinkled the cheddar into the bottom of the pie crust, followed by the tomato, then the mozzarella. I only put tomato on one side, as I love tomato, but my husband detests it. So only tomato for me! Then I poured the egg mixture over top and placed it in the oven.


Ready for the oven

I cooked it for about 15 minutes at 475° F, then lowered it to 350° F and cooked it for 30 more minutes.



I took it out and let it rest for about 10 minutes before serving.


Breakfast is served

Happy Cooking!