This week I thought I would try something new. Risotto, it sounds so fancy, and from what I hear it brings cheftestants on Food Network Show to tears. I’m not so confident in my skills that I would enter it into a contest, but it was delicious and I definitely would make it again. However, when I finished I realized I forgot the wine. Oops. I think my risotto turned out a little stiffer than it was supposed to, it’s supposed to be creamy. This was just yummy pesto flavored rice, next time I must remember the wine. Again, I got this recipe from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, although her version included roasted zucchini. I tried that and wasn’t overly enthused. Stir-frying veggies and then braising them in balsamic is not only faster, I think it makes a nice compliment. Reviews from my fam: Thing 1: hated it, Thing 2: will not eat, Cindy Lou Who: eats large quantities as long as it comes from my bowl first, DH: needs more protein (I’ll have to figure that one out, Isa suggested garnishing with pinenuts, I just don’t like them.) Me: I really like the way this tastes, but then I love both fresh pesto and balsamic.
Pesto Risotto with Balsamic Veggies
Food Storage Ingredients:
1 1/2 cups Arborio rice
4 cups vegetable broth
1 cup white wine
3/4 cup pesto*
1/2 teaspoon salt
2 Tablespoon oil
1/4 cup Balsamic vinegar
pepper to taste
8 oz mushrooms, cleaned and chopped
2 small summer squash, chopped into half moons
1 medium onion, sliced thinly
1. Warm your broth. 2. In a separate pot, cook onion in 1 Tablespoon of oil and a pinch of salt. When onions are clear, add rice. 3. Add broth to the rice one cupful at a time as each is absorbed. Alternate the wine for one cup of broth. Stir well throughout cooking process. 4. Start sauteing squash in remaining oil in a large pan. Once it starts browning and crisping, add mushrooms 5. Back to the risotto, add half the pesto after 2 cups of broth and the wine. Add the last of the pesto with the last broth. 6. Back to your veggies. Once veggies are well-cooked and most of the water has evaporated, cover with vinegar. Cover with lid and cook for 3-4 minutes. Top risotto with veggies and additional pesto.
* I made mine fresh & vegan, it sounds tricky, but it really takes two minutes in the blender once you have assembled your ingredients. Or you definitely can use jarred pesto if it makes your life easier.