Alright, not the best pic, but it might be one of the best things I have made in a while.
I call it…
Clean Out the Refrigerator Risotto.
With all of the wedding planning we have been up to lately, J and I have been eating a lot of leftovers recently. I also seemed to over plan (shocking for those who know me), buying more than we needed for once. So, it was time to use up some food in the fridge.
*5 cups of chicken stock
*1 1/2 cups of rice (supposed to use arborio rice, but all I have is long grain…so that’s what we used.)
*1 onion, chopped
*1 1/2 pints grape tomatoes
*1 zucchini, chopped
*s & p
*1 clove garlic
*cheese for on top of risotto
1. Saute onion
2. Bring chicken stock to a simmer in a saucepan- take off heat when warmed through.
3. Add garlic, salt and pepper to onion.
4. Add zucchini and tomatoes and cook 3-4 minutes.
5. Add rice to vegetables.
6. Adding a few ladles of stock at a time, slowly stir and cook risotto until all of the stock has been used. (25 minutes for me)
7. Top with cheese.