• About
  • Blog
    • Living
    • Family
    • Food
    • Home
    • Work
    • Freebies
  • Podcast
  • Work With Me
  • Retreat
0

Simone Jones Tyner

Simone Jones Tyner

contact-header

Say Hi!

Got a question? Want to work with me? 

I’d love to hear from you! Email me at herlifeinspired@gmail.com for advice, to submit your product for review, for media inquires, or just to say hi. You can also use the form below:

    Your Name (required)

    Your Email (required)

    Subject

    Your Message

    Follow Along @SimoneJonesTyner

    This mushroom risotto looks fancy. It’s not. Just rice, broth, mushrooms and patience. Save the recipe below for the next night you want cozy but not complicated. Mushroom Risotto Recipe Ingredients * 2 tablespoons olive oil divided * 1 tablespoon butter * 8 oz white mushrooms, sliced * 8 oz baby bella mushrooms, sliced * 1 medium shallot, chopped * 1 cup arborio rice * 3 cups vegetable or chicken broth * 1/4 cup cooking white wine (or you can just use more broth) * 1/4 cup freshly grated parmesan cheese * 1/4 cup freshly grated pecorino romano cheese (or more parmesan), for topping * Salt, black pepper, or favorite seasonings to taste Instructions 1. In a large pan, heat olive oil over medium heat. 2. Add mushrooms. Lightly season and cook until browned and tender, about 6–8 minutes. 3. Remove and set aside. 4. In the same pan, add shallots and sauté for about 30 seconds. 5. Add arborio rice and stir to toast for 2–3 minutes. 6. Pour in white wine (or broth) and stir until mostly absorbed. 7. Begin adding broth about ½ cup at a time, stirring frequently, letting the liquid absorb before adding more. 8. Repeat until rice is creamy and tender but still slightly al dente (about 18–20 minutes). 9. Stir mushrooms back in. 10. Add butter. 11. Remove from heat and fold in parmesan. 12. Taste and adjust salt, pepper or your favorite seasonings. 13. Top with pecorino romano cheese or more parmesan 14. Serve immediately while warm and creamy.
    •
    Follow
    This mushroom risotto looks fancy. It’s not. Just rice, broth, mushrooms and patience. Save the recipe below for the next night you want cozy but not complicated. Mushroom Risotto Recipe Ingredients * 2 tablespoons olive oil divided * 1 tablespoon butter * 8 oz white mushrooms, sliced * 8 oz baby bella mushrooms, sliced * 1 medium shallot, chopped * 1 cup arborio rice * 3 cups vegetable or chicken broth * 1/4 cup cooking white wine (or you can just use more broth) * 1/4 cup freshly grated parmesan cheese * 1/4 cup freshly grated pecorino romano cheese (or more parmesan), for topping * Salt, black pepper, or favorite seasonings to taste Instructions 1. In a large pan, heat olive oil over medium heat. 2. Add mushrooms. Lightly season and cook until browned and tender, about 6–8 minutes. 3. Remove and set aside. 4. In the same pan, add shallots and sauté for about 30 seconds. 5. Add arborio rice and stir to toast for 2–3 minutes. 6. Pour in white wine (or broth) and stir until mostly absorbed. 7. Begin adding broth about ½ cup at a time, stirring frequently, letting the liquid absorb before adding more. 8. Repeat until rice is creamy and tender but still slightly al dente (about 18–20 minutes). 9. Stir mushrooms back in. 10. Add butter. 11. Remove from heat and fold in parmesan. 12. Taste and adjust salt, pepper or your favorite seasonings. 13. Top with pecorino romano cheese or more parmesan 14. Serve immediately while warm and creamy.
    2 days ago
    View on Instagram |
    1/6
    24 hours in NYC. Went to see Jill Scott perform songs from her new album and whew… Her voice. The storytelling. The vibes. They took our phones at the door and there was something so special about being fully present. Just listening and feeling the music. Quick trip. Full heart.
    •
    Follow
    24 hours in NYC. Went to see Jill Scott perform songs from her new album and whew… Her voice. The storytelling. The vibes. They took our phones at the door and there was something so special about being fully present. Just listening and feeling the music. Quick trip. Full heart.
    2 weeks ago
    View on Instagram |
    2/6
    New length. New energy.
    •
    Follow
    New length. New energy.
    3 weeks ago
    View on Instagram |
    3/6
    Now I just need to style it!
    •
    Follow
    Now I just need to style it!
    3 weeks ago
    View on Instagram |
    4/6
    Still waiting on the shower glass. Hopefully this week or next🤞🏽! #bathroomreno #homereset #deepclean #renovationlife
    •
    Follow
    Still waiting on the shower glass. Hopefully this week or next🤞🏽! #bathroomreno #homereset #deepclean #renovationlife
    1 month ago
    View on Instagram |
    5/6
    Saw this on the @todayshow and decided to try it. I used chicken salad but tuna works too. It’s light but filling and really good! #lunchinspo #easymeals #lighterlunch #foodideas
    •
    Follow
    Saw this on the @todayshow and decided to try it. I used chicken salad but tuna works too. It’s light but filling and really good! #lunchinspo #easymeals #lighterlunch #foodideas
    1 month ago
    View on Instagram |
    6/6
    • Contact Me
    • Store Policy
    • Privacy Policy

    Simone Jones Tyner ©2020