Back in September, I began a great new series, "Vegetarian recipes that are so good, even carnivores will love them!" I posted just one recipe so far, roasted corn soup, and think it's about time to forgo this week's updates to give you some more tasty veggie meals:
A few months ago I picked up a Good Housekeeping magazine in the grocery, which called to me. The headline on the cover screamed, "Good & Fresh...116 Easy Ways to EAT RIGHT." I flipped through a bit and did something I've never done before- put it in my cart! This magazine is filled with so many delicious recipes making veggies the star that I just had to take it home with me.
I've been cooking several recipes out of it each week, and all of them have been amazing. One that I've come to trust and make once every week is risotto, since it's so delicious and can be varied in so many different ways. Here's two that I've tried:
1. Wild Mushroom Risotto with Roasted Tomatos. I have to admit that the risotto recipe isn't theirs. I followed their instructions to make risotto, but I added what I wanted to add rather than what they suggested just because we had mushrooms we needed to eat. BUT...it was SO, so very good. And no meat. And not even one lick of butter! Then I topped it with roasted halved cherry tomatoes, marinated in oil, balsamic vinegar, oregano, salt and pepper. So great!
2. Kale & Artichoke Rissotto topped with the same roasted tomatos. This is a great variation to the above recipe. And for that matter, you can add any veggies/ flavorings you like to risotto. It cooks so long the taste of greens are hardly noticed, so that's a great way to sneak them in.
To make risotto:
1. Pour 32 oz chicken (or veggie) stock in a saucepan. Bring to a boil, then reduce heat and simmer.
2. Meanwhile, sauté a bit of diced onion (to your taste) in 2tbs olive oil until translucent in a large pan. Add in minced garlic (again, to your taste) and 2/3c aribo rice. Toast this, stirring, for 1 minute.
3. This is where you can get creative, adding your own ingredients. I add chopped mushroom, or longer cooking greens like kale at this point. Otherwise, skip to step 4:
4. Add 1/2 cup stock to the pan, stirring the liquid continuously until it is absorbed into the rice. Add 1/4c more stock, doing the same. Repeat this process until you've used all or most of the stock, and your rice is cooked through, but still al dente.
5. Add any finishing ingredients at this point: Always 1/4- 1/2 c parmesan cheese, salt, & pepper. But, you can get creative with the rest, adding spinach or other quick wilting greens, roasted veggies, or whatever your hearts desire. Heat through, and you're done!
Question- Do you have a staple recipe that you come back to on a weekly basis?