Risotto has always been one of my favorite “health” dishes because it is so delicious and creamy and satisfying that it feels like you’re eating something rich when really you’re eating a nutrient packed veggie-delivery-system! The great thing about risotto is you can really add whatever veggies you like/ can get locally. This is a great time of year to get zucchini (I actually only needed 1 zucchini to get all 3 cups worth!) so that’s what I went with but feel free to swap in whatever you like. Another great thing about risotto is it travels phenomenally well and tastes great fresh and as leftovers for the next few days. It’s so convenient I’ll often make a jumbo batch on the weekend then store it in single serving (16 oz) Mason Jars to grab and go with all week! It does take attention but it is so worth the effort to have something this healthy AND this tasty!
Traditional risotto recipes call for stock (veggie stock in my case) not water, but I prefer water because the flavor of the stock can overwhelm the freshness of the veggies. If you have a stock you love the taste of though go ahead and use it! The rice will absorb the flavors of whatever it’s cooked with.
Here’s 5 more risotto flavor combos:
- Lemon, zucchini, shiitake mushroom
- Asparagus & oven roasted tomatoes (add them towards the end)
- Arugula (add at the last minute), lemon zest, peas
- Butternut squash & carrot (try adding a tiny bit of cinnamon & cumin to this one!)
- Cherry tomatoes, green beans, lemon zest, & almond slivers
andromeda, oil on canvas, 50x50cm, 2013
El principito , Antoine de Saint Exupéry
this is the most romantic thing i’ve seen all day