Perhaps it was just a stroke of good cooking luck, but last night we put together a delicious, easy, veggie risotto that hit the spot! I wanted to jot down what I did here so I remember the next time I'm feeling uninspired. Feel free to give it a try.
10 oz authentic italian rice
1 carton whole foods 365 veggie stock
1 tbsp butter
1 large onion
handful of cherry tomatoes
Preheat the oven to 400. Toss the zucchini and cherry tomatoes (or any veggie combination you have/like) in olive oil and salt and pepper and roast for ~20 mins or until soft.
Finely dice onion and saute in 1 tbsp butter until soft. Add the rice and and stir for about 5 minutes until slightly toasted. Add the carton of broth and leave uncovered over medium high heat until liquid is absorbed and rice is soft. Stir in roasted veggies.
I hardboiled some eggs (the baby's current favorite!) to serve along with it as a protein source. You could also poach an egg and lay it on top of risotto or scramble an egg and mix it in. A truly flexible easy weeknight meal, perfect for leftover lunch too.