One thing that I like to do is take recipes that are traditionally
made with meat and modify them for my own purposes.
A lot of good creative dishes can be made this way.
This is one of my favorite basic recipes that can be modified any
number of ways.
You need two pots for this dish, and one should be a deep non-stick
- 1 C. Arborio rice (important to use this kind), unrinsed, unwashed
- 2.5 C. vegetable broth
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 2-3 C. any vegetable you like
First, heat the broth until hot (not boiling, but steaming).
In the non-stick pot, heat the olive oil over medium heat.
Saute the garlic and onion in the olive oil until translucent.
Add the rice, and cook, stirring frequently, until rice is well-coated,
and translucent (about 2 minutes).
Add 1/2 c. of hot broth to rice, and stir until broth is absorbed.
At this point, add the vegetable of choice (I'll usually use a head
of chard, or broccoli, or a can of white beans, red bell pepper,
Continue adding broth in 1/2 c. increments, stirring until it is
absorbed between each addition.
Once all broth is absorbed, risotto is done.
About 30-40 minutes total preparation time.