Risotto is such a feel-good pasta and works well with many options. Sweet potato or mushroom and pea are my favorite for fall, but I also love a good lemon asparagus risotto in the summer. Pictured here is the mushroom-pea risotto.
serves 4-6
Ingredients
- 1 1/2 cups risotto
- 6 cups of veggie broth
- 1-2 cloves of garlic
- 1/2 small onion
- olive oil
- pepper, to taste
- thyme, to taste
- 1/2 tsp salt
- 1/2 cup white wine
Possible add-ins
- 2 sweet potatoes
- 1 box of baby bella mushrooms and 1 1/2 cups of peas
- a bunch of asparagus and lemon juice
Instructions
Saute garlic and onion in olive oil in sauce pan until soft. Add pepper, thyme and wine. (add mushrooms here if making a mushroom risotto). Add risotto and mix until browned.
Meanwhile, warm veggie broth separately in a sauce pan on lowest heat. Slowly begin to add 1 cup of broth at a time to the risotto, stirring slowly. Once the cup of broth is almost absorbed, add another cup (about 6-8 minutes each).
Meanwhile, depending on add-ins, par-boil peas or sweet potatoes until soft or saute asparagus with olive oil and lemon juice. Add whichever add-ins you desire (asparagus + lemon juice OR peas OR sweet potatoes) to risotto.
mangia!
