A Risotto for the Rest of Us

When you think risotto, you think of a rich and creamy rice. I create a tasty and heathy risotto which makes a hearty all-in-one dish for lunch or dinner (plus it's really easy too!)

Ingredients:
Arbiorio rice - 1 cup
Chopped onions - 1/2 cup
Vegetable stock - 3 cups
Olive oil - 3 tablespoons
Mixed frozen vegetables - 1 bag

In a large, deep pan, saute onions in olive oil until translucent and starting to caramelize. Add rice to pan and "toast" for about 5 minutes. Add 1 cup of vegetable broth. Bring to a boil, then simmer until all liquid is absorbed. Add second cup of broth and veggies. Bring to a boil, then reduce to simmer allowing all liquid to be absorbed. Finally, add third cup of vegetable stock and repeat.

What I love about this dish is you can season it up any way you like, eg. southwest or Mediterranean. You can also add in some chicken for a little variety. My kids love this dish a lunchtime. I can make one batch and it will last us a few days. The arbiorio rice get nice and fat and takes on a "creamy" texture, making it feel really cheesy.