Thursday, May 9, 2013

In the kitchen on Thursday: Vegetable Risotto

2 Tbsp. Oil (Sunflower, Grape Seed or Safflower)
1 medium Onion
2 cloves Garlic
1 C. Aborio rice
4 C. vegetable broth
3/4 C. Grated Parmesan or Romano cheese
1/2 C. white wine
10-12 Asparagus stalks

Heat oil in 10-12" skillet. Chop onion and garlic and add to skillet. "Stir fry" until Onion is just brown, add rice and toast for two minutes. Add broth in 1/2 cup increments and cook until almost all liquid is absorbed, 5-7 minutes. With the last 1/2 C. add the cheese and stir well. Then add the wine and Asparagus. Cook on low heat for 10 minutes. Makes 4 servings.

Kid Friendly Variation: Remove 1/2 -3/4 C. before adding the wine and Aparagus. Place in a small pot and add 1/4 C. thawed mixed frozen vegetables. Heat on low setting until veggies are warmed through. Makes 1 serving.

(Left: Asparagus, Right: Mixed Veggie)

(P.S. My daughter cleaned her plate last night and asked to have the same dinner tonight.)

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