tonight’s #DinnerForTwoTuesday may require a trip to the grocery store but it is well worth it - and parking may be the hardest thing you face with this meal. normally risotto is a daunting dish, but if you know me, you know I’ve made it simple *hence the name* since it’s not on the blog yet, I’ll share the recipe below! enjoy!
veggie-packed, rich and creamy, yet full of bright flavor. is your mouth watering yet?
what you’ll need:
• 1 c arborio rice (in the pasta aisle)
• 1/2 c white wine - might as well make it one you want to drink since it will be open 🤷🏼♀️
• 1 1/2 tsp minced garlic
• 3 cups veggie stock (ensure you have 3-5 cups just in case you need later on when cooking)
• 2 tbsp butter of choice
• olive oil
• lemon zest from 1 lemon
• 2 handfuls of frozen peas
• 5-8 spears of asparagus, cut into 1” chunks
• 1 c baby portobellos, sliced
• a few basil leaves, chopped
• 2 tbsp nutritional yeast (optional)
• salt & pepper to taste
what to do:
1. In a pot or dutch oven, bring the vegetable stock to a simmer. This is all that will go in to this particular pot.
2. In a separate large pot, heat butter, garlic, and onion over medium heat until the onions are soft and semi-translucent.
3. Add rice to the skillet and toast for about a minute.
4. Pour in white wine and lemon juice to the same pot, stirring until the wine is mostly evaporated.
5. Ladle in the vegetable stock, one ladle-full at a time. Once the stock is absorbed, add another ladle-full and repeat for 20 minutes, stirring frequently. Add more water or stock if necessary (I usually end up using between 3-5 cups).
6. After 15 minutes, add in asparagus, peas and mushrooms and continue to cook for 5 minutes.
7. Once all of the stock is absorbed and the rice is cooked through, remove the pot from the heat. Season with salt, pepper, additional lemon juice, and nutritional yeast.
8. Garnish each dish with chopped basil and serve! - 7 hours ago