Veggie Risotto
Risotto is a regular guest in our house. It is one of those magical one pot all the way to the end kind of meals. I’m giving it my highest rating as “Champion of Bachelorette/Bachelor Foods”.
The name sounds gorgeous already, it has a wide range of dramatic personas, it can appear subtle and sophisticated, or stunning and splendorously over the top.
The most common version is made with the creamy wild mushrooms. Here, I made my own veggie broth with chopped spinach, onion, garlic and chardonnay (optional). Pour the broth over round fat arborio rice. Slowly add some milk, gently turn it and check the pot often. Bring the heat to low for 35-40 minutes until you see the rice is well coated and absorbed as much of the juices as it can. Turn off the heat, and stir in some frozen peas and some diced tomatoes before serving.
Waiting… patience is a virtue.
The rich dark green spinach fiber has been cooked down so that you can hardly see it. It’s milky and ultra creamy. A perfect way to trick your kids who always turn greens away from their plates. (Not that I encourage trickery but it’s one of those necessary evils some times. Peace.)
Note: I learned there’s no need to add “heavy cream” or “half and half” as the arborio rice is incredibly starchy which creates a creamy sticky texture. Just use milk or any unsweetened soy milk for a lighter and healthier alternative.
