Food and Basketball… 2nd February Recipe Test with Anna!

Our chilly February recipe test at my apartment took SO long to make, but it was worth it! Risotto takes a long time to make! On the menu: Red wine Mascarpone Risotto and Creamy Lemon Oat Bars.

Cast of characters for the Red Wine Mascarpone Risotto:


Cast of Characters for the Creamy Lemon Oat Bars:


Making the Creamy Lemon Oat Bars:

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Making the Red Wine Mascarpone Risotto:

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Snacking while stirring in the chicken stock- it took so long!

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Bon Appetite!

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Basketball after our late lunch- it had been awhile!

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Creamy Lemon Oat Bars


  • 1 can (14 oz.) sweetened condensed milk
  • 3 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/4 cups flour
  • 1 cup old fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

How to make it

  • Heat oven to 375F degrees.
  • Coat 8×8 inch pan with non-stick cooking spray.
  • Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
  • Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
  • Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
  • Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Red Wine Mascarpone Risotto


  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 3/4 cup dry red wine
  • 3 1/2 cups chicken stock
  • 2 tablepspoons mascarpone cheese
  • 1 lemon, juiced and zested


  1. Heat a saute pan over medium heat and add the butter and melt. Add the shallots and garlic and stir for about 3 minutes until fragrant. Add the rice and stir until it just begins to toast.
  2. Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the chicken stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
  3. Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone cheese as well as chives, lemon zest and 1 tbsp of lemon juice. Season with salt and stir to combine.
  4. Let the risotto sit for 2 minutes and then serve.

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