Risotto (Basic)

Basic Risotto

So while my poor hubby had his wisdom teeth out Friday (he's reocvering well!) I get to eat all kinds of things he doesn't like! Yay! Unfortunately in this case, but fortunately for most others, there isn't much he doesn't like. It's pretty limiting because I feel bad eating things he loves while he is stuck with jello, pudding, and yogurt. We bought all kinds of soft squishy slurpy stuff for him to eat during last week's grocery trip, but without my normal meal planning, list-making routine I kinda forgot that I had to feed myself. There are some things he just turns his nose up at-goat cheese, cream-chipped beef, and veggie risotto. I started with the risotto (b/c I had the ingriedients all on hand). My college roommate and good friend Elizabeth taught me the basics of this one, although she is much more patient with it than I! This isn't probably exactly how she'd make it, but I hope it's close. I can gussy it up for the husband and he loves it, but the plain stuff that we started with in Cleveland he hates! It's a nice comfort dish and good for an upset stomach or picky eaters (my sister loves it-and she usually avoids vegetables).

I happened to have asparagus, carrots, onion and some german cheese sitting in my fridge so that's what I ate, along with a little garlic. -The possibilites to expand here are really endless add whatever you like to the sauteing or steaming steps and have a new one everytime. It's also a nice one pot deal-as a lot of our dinners tend to be.

Basic Vegetable Risotto
Notes: Makes 2 servings. If you wish you can substitute orzo for the rice-it's less expensive and takes less time and broth to cook. The orzo doesn't turn as translucent as the rice though so be careful not to burn it.  DO NOT use nasty tasting broth-it is the base of the recipe-if you wouldn't warm it and eat it when you're sick don't use it here. Any kind of cheese can be used, although I like something with a sharp flavor here. I wouldn't suggest cheddar unless you're feeding it to picky eaters as it will overpower the sublter vegetable flavors. The final consistency should be pretty creamy, with out any extra liquid-it's not soup!

1/4 c roughly diced carrot

1/4 c roughly diced celery

1/2c roughly diced oinion

3T butter

splash of sherry or white wine

1/2c. aborio rice

2c chicken or vegetable broth

1/2c grated cheese

Melt the butter in a large saucepan with lid (even a deep saute pan will work here). Add vegetables. Sautee about 10min or until just tender. Add rice and stir constantly until the grains start to turn translucent. If they start to brown you've gone too far-add1c of  the broth  ASAP. If not add the sherry or wine deglaze the pan briefly, and then add 1c broth. Put the lid on the dish stirring every 5-10min until the broth is incorporated. Taste to see if the rice is cooked-if so dish up, add cheese and serve. If not add more broth and continue stirring until finished.