Wednesday, October 23, 2013

Veggie Risotto

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.

Veggie Risotto
10 oz authentic italian rice
1 carton whole foods 365 veggie stock
1 tbsp butter
1 large onion
1 zucchini
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.