Cooking Good!

 City College crowned its top student chefby Lucy Pichardo.At a recent campus-wide health event, City College students proved they can cook. Last month, students participated in The Top Chef Finale Recipe Competition and created an eclectic mix of dishes.Which recipe won the competition?Fernando’s Fish and Spinach Risotto, a delicious dish made of rice, white fish, creamed spinach with herbs and spices won the votes of the students. The dish features accessible and affordable ingredients that any college student on any budget can afford. And the dish is easy to prepare. The winning dish grabbed a spot on the menu at the cafeteria, plus $40 added to the top chef's CityOne card and a goodie bag. A recipe for Grilled Chicken and Veggies received second place, followed by Mixed Vegetarian Curry.The Top Chef Finale Recipe competition headlined the second annual health fair, sponsored by the Metropolitan Food Service and CCNY’s Pure Health Education Program. It was created to encourage healthy eating on campus. Nurse Romy Fabal from the Wellness Center said, "the students should be able to choose what they’d like to eat, and I think the competition reflects that.”Students raved about the dishes at the event. “My favorite dish is definitely the chicken. It was delicious!” says Osasu, a bio-med major. “I think it’s great that CCNY is trying to include healthier menu options.”Fish and Spinach Risotto may not be available at the student cafeteria yet, but you can now try the dish at home!Fish and Spinach RisottoIngredients:1 cup White Rice¼ cup white wine4-5 fillets of white fish (tilapia, flounder, etc.)¾ cup McCormick Perfect Pinch Medditerrenian Herb Seasoning blend (Chili pepper, oregano, sea salt, thyme, basil, paprika, rosemary, garlic)1 packet frozen creamed spinachShredded mozzarella or Parmesan cheese (optional)

1. Cook the white rice in 2 cups of water.
2. In a large deep frying pan, add the wine and fish.
3. Sprinkle some of the seasoning on the fish, cook for 8-15 minutes.
4. In a separate pot, cook the spinach as directed by the package.
5. Flip the fish and cook for another four minutes
6. Once fish is cooked, cut into bite sized pieces and reduce heat. Do not let the wine cook out completely.
7. Check to see if rice and spinach are cooked. Once done, turn them off. Drain if necessary.
8. Pull the fish off the heat once all other components are finished.
9. Add the cooked rice and spinach to the fish. Mix together.
10. Turn the pan back on to medium for four minutes or until most of the wine cooks out.
11. Serve with cheese, if desired.

*If frozen creamed spinach is not available, use frozen chopped spinach and cook with milk instead of water.