But no, I must study, study! But these dreary days really make me crave some comfort food. And when I think of comfort food, my go-to dish is risotto. Risotto is just one of those hearty Italian favorites that I crave in the fall/ winter time. It is rich and creamy without having to add any amount of cream.
Delicious and nutritious, especially when you add a some lovely roasted vegetables. If the thought of making risotto scares you, don’t be! It is actually really simple to make while keeping one rule in mind: do not leave the risotto unattended while cooking! If you obey that one rule, you can make risotto fit for a dinner party! So without further a-do, this is my recipe for a perfect rainy-day meal!
Roasted Vegetable Risotto
- 1.5 cups vegetables of your choice (my favs: squash, asparagus, red bell pepper)
- 1.5 tablespoon olive oil, divided
- 1.5 teaspoon butter, unsalted
- 1/2 onion, diced
- 1 cup arborio rice
- 1 quart, low sodium chicken/ vegetable stock
- Pinch of saffron, optional
- 1/2 cup parmesan cheese
- salt and pepper to taste
In a non-stick skillet on medium-high heat, sauteed vegetables in the olive oil until golden brown and tender. Like so:
Remove vegetables, and set aside. add onion + 1/2 tablespoon olive oil to the pan and sauté onion until translucent and lightly golden. Will take about 7 – 10 minutes. Add butter and stir in the rice, until everything is evenly coated.
|Rice with stock just added|
|Rice has absorbed all of the chicken stock! Time to add more liquid.|
|Sorry about the blur|
Yield: 4 servings