Risotto

When all else fails, I've been making lots of risotto.  It's great because as long as you have some good Arborio rice in your cabinet and some stalk (chicken, beef or veggie will do), you can have a decent meal.   I mostly improvise with whatever we have on hand ---- this weekend I did mushroom, artichoke and chicken.  A few weeks ago chicken and broccoli.   And before that this delicious mushroom one via Barefoot Contessa.  I think I'll try this bacon, leek and pea inspiration from Martha next.  I skip the cheese because my husband can't eat it and I don't need the extra calories.  The rice is creamy on its own and seasoned correctly, we really don't miss the cheese.  Bon Appetit!

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