Broiled Tilapia Parmesan with Risotto and Vegetables

This blog has two recipes that I enjoy cooking together. The main dish is Broiled Tilapia Parmesan and Risotto with Veggies.

Broiled Tilapia Parmesan

Ingredients

• 1/4 cup Parmesan cheese
• 2 tablespoons butter, softened
• 1 tablespoon and 1-1/2 teaspoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Risotto with Vegetables

• 2 cups sliced fresh mushrooms
• ½ cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 cup uncooked brown rice
• 3 cups chicken broth
• ¾ cup bite-sized asparagus or broccoli pieces
• ¾ cup seeded and diced tomato
• ¼ cup shredded carrot (1 small)
• ¼ cup finely shredded parmesan cheese
• 3 Tbsp. snipped fresh basil or parsley

1. In large saucepan cook mushrooms, onion, and garlic until tender; add rice. Cook and stir over medium heat about 5 minutes until rice is golden.
2. Meanwhile in another saucepan, bring broth to boil; reduce heat and simmer. Slowly add 1 cup of broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another ½ cup of broth and asparagus/broccoli pieces to rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add another 1 cup broth, ½ cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
3. Stir in remaining ½ cup broth, the tomato, and carrot. Cook and stir until rice is slig

htly creamy and tender. Stir in parmesan cheese and basil/parsley.

**I found that I needed to add more BOILING water to the rice then the 3 cups b/c it was not quite done**