Summer Risotto

I cannot possibly express how much I love summers in Colorado. Besides the amazing weather and beautiful growth, I am obsessed with summer produce! Colorado has the most delicious sweet yellow corn. One of my favorite things to do in the summer is grill out with my husband on our ridiculously large charcoal grill. Combine the two – sweet corn + charcoal grill – and you have a fantastic summer treat!

I’ve taken it one step further and added this sweet grilled corn to risotto – one of my favorite dishes. In a tribute to the midwest, I’ve combined thick cut bacon and corn into a culinary delight. Of course, to put my own spin on it, I’ve added a double cream gouda. Yum!

Try it out!


Grilled corn, Bacon, and Gouda Risotto

1 cup risotto (arborio rice)
1 quart chicken broth or equivalent in bouillon
1/2 medium yellow onion, diced
1 clove garlic, minced
1 T dried basil
2 tbsp butter
Salt and pepper to taste
1/2 cup white wine
1 ear sweet corn, grilled
5 slices thick cut bacon, cooked until crisp
1/2 cup fresh or frozen English peas
1/2 cup shredded gouda
1/4 cup table cream (or milk)
fresh basil, minced for garnish

To make things more simple, I grill the corn and cook the bacon on days prior to making the risotto. But, if you are making everything day of, definitely do these things first.

Then, boil chicken broth, salt, pepper, and basil in 2 quart sauce pan. Reduce heat to simmer.

Melt butter in saute pan, add onions and saute until clear. Add garlic and risotto. Saute, stirring regularly, for 3-5 minutes.

Slowly ladle in some chicken broth until just covering risotto. Stir regularly until rice absorbs broth, then add more broth and the wine. Repeat process. When rice is almost cooked (taste – should be cooked on outside and slightly crunchy on inside), add bacon and corn cut off the cob and cover with broth. Put a lid on the pan, stirring every 2 minutes. Once heated through, remove lid and add cream. Heat through until risotto is fully cooked. Add cheese and mix well. Serve hot, sprinkled with gouda and fresh minced basil! YUM!!

Note: The final consistency should be creamy – not runny or glue like. If runny, the risotto needs to cook off more liquid. If glue like, the risotto needs more liquid. If you run out of broth and the rice isn’t cooked, add more broth (or water or wine) whether it is up to heat or not. To save and reheat risotto, add liquid (reserved broth or water) before putting risotto in tupperware. Consistency should be slightly runny when it enters the fridge. To reheat, add 1 T water and heat on high for 1-2 minutes. Stir and enjoy!


5 year anniversary

First Date (2005)

Today I have the privilege of celebrating 5 wonderful years of togetherness with my husband. I am blown away by our journey together and how much we’ve grown over the course of our relationship. Our story is fairly complicated and unique, as are most, but it clearly resembles God’s grace, purpose, and sense of humor.

David and I were best friend before I realized I was in love with him and he with me. We bonded over our mutual desire for deep friendship, community, and authenticity. Our friendship started as a battleground for both of us over our faith and trust in God. In that process a deep seated love for each other and God developed. When we finally realized our mutual affection, we took a few months to even consider what dating would look like for us in the attempt to be intentional, wise, and preserve our friendship. Once we started dating, we knew we’d never stop, so we might as well take some time on the front end to work on having a healthy relationship…

We are both amazed that it’s been 5 years. It seems a lifetime ago. Who we were then is not who we are now, but our relationship remains constant and ever growing. It may seem silly to celebrate 5 years of dating now that we are married, but it’s truly a celebration of where God has taken us in the last 5 years both individually and together.

The rest of this post is merely about sharing memories. It’s probably more for me and David than for you, but feel free to reminisce with me.

one year anniversary

lake tahoe 06

date night 06

paris 07

date night 07

three year anniversary



one year wedding anniversary

my 25th birthday date

Something that I have been thinking about lately is that I have been with my husband for 20% of my life. Considering the first 40% are hard to remember and the middle 40% aren’t always worth remembering, my husband is tied into the most important, memorable years of my life and always will be. That’s pretty cool.


For those of you who know me, you know that I am somewhat obsessed with cheese. I love cheese!! From the subtle to the stinky, I am a cheese fanatic! So, for my birthday, I begged David to take me to the Cheese Importers in Longmont to purchase some specialty cheeses. The great thing is, he loves cheese, too, and was more than happy to grant my wish!

The Cheese Importers is really quite wonderful. They have a large refrigerated room devoted to cheese from various regions across the world. They offer samples of cheeses, crackers, and olives while you freeze (aka shop). We decided on three.

Dutch Gouda – sharp and nutty, great with walnuts

French Brie – creamy and delicate, great with sourdough and pears

Spanish Goat – rich and pungent, excellent with water crackers and raisons

David also picked up various olives from the olive bar, which offers over 20 different varieties.

We put all of our delicious finds together with water crackers, sourdough bread, raisons, pears, and walnuts. It was an amazing birthday treat! And of course, now I’m craving more…

What cheeses to  you like and what do you pair with them?