We Got McCarthy’d – Night 1

daisi - May 15, 2010

We Got McCarthy’d – Night 2

daisi - May 15, 2010

Veggie Risotto

daisi - May 15, 2010
wedding rings
champagne
veggie risotto
Once upon a time Sam wanted pasta….wait, that’s every night.  As usual I didn’t want to go to the store since I live 20 minutes away from the nearest grocery store (except the farmer’s market but it was closed).  I had some leftover asparagus and onions from my trip to the farm so I started there and decided to make a fresh vegetable risotto.  FYI – I LOVE RISOTTO.
Ingredients
  • 1 cup of your favorite chopped veggies (or whatever you have in the fridge)
  • 2-3 cups of chicken or vegetable broth
  • 1 shallot, chopped
  • 1/2 cup white wine (or more broth)
  • fresh herbs (optional)
  • 2-3 cloves garlic, minced
  • 1 cup risotto
1. Warm the broth in a saucepan on low heat.
2. Melt 2 Tbsp. butter in a large pan and add the garlic, shallot, herbs and veggies.
3. Saute until the veggies are semi-tender and add the risotto and stir until slightly toasted.
4.  Add the white wine and stir until it is mostly absorbed.
5. Add about 1/2 cup of the warm broth to the risotto and stir until absorbed.  Repeat until all broth is used and the risotto is tender (add hot water if you need more liquid).
It will take about 25-30 minutes for this, so in the meantime you can check out the handsome boys you are surrounded by:
(notice the sweet cowboy pants)
The end result is a delicious, filling, dense risotto (oh, be sure to add plenty of salt & pepper).
I served it with a fresh garden salad and a warm roll. Not bad for a no trip to the grocery store, Sam wants pasta meal.

 

Veggie Risotto

Ingredients

  • 1 cup of your favorite chopped veggies
  • 2-3 cups of chicken or vegetable broth
  • 1 shallot, chopped
  • 1/2 cup white wine (or more broth)
  • fresh herbs (optional)
  • 2-3 cloves garlic, minced
  • 1 cup risotto

Instructions

  1. Warm the broth in a saucepan on low heat.
  2. Melt 2 Tbsp. butter in a large pan and add the garlic, shallot, herbs and veggies.
  3. Saute until the veggies are semi-tender and add the risotto and stir until slightly toasted.
  4. Add the white wine and stir until it is mostly absorbed.
  5. Add about 1/2 cup of the warm broth to the risotto and stir until absorbed.  Repeat until all broth is used and the risotto is tender (add hot water if you need more liquid).
http://shesthebross.com/2010/05/veggie-risotto/

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