Typically we don’t do much cooking during the summer months. We’ll make meat on the grill and have salads to avoid heating up the house. But when fall and winter roll around, we’re ready to cook again. Well, I’m ready to cook. Ben’s ready to bake. Nothing fancy, just simple dishes that are tasty and healthy. I’m a carb lover and risotto is so tasty to me. So here’s my twist on a classic risotto.
We shop at Costco and love the Organic Harvest Medley rice blend for this dish. The rest is stuff we usually have in our fridge or pantry. Except the leek. That was left over from another meal, so I used it. An onion is all you need. Oh, don’t forget to add salt and pepper to taste.
I’m not a big fan of crunchy onion, so I finely mince it and cook thoroughly.
Once the onion is cooked, I add rice, Better than Boullion (or chicken stock) to the pan. Just enough to cover.
Simmer, keeping covered, but check occasionally. Stir to prevent sticking and add more liquid when the rice looks dry.
Once the rice is soft, remove from heat. Either add cheese to taste after plating, or add enough for the whole batch.
Because this is such a large batch, I add cheese per person. Of course you can add any cheese you want. I like the zing of a little blue cheese, but don’t add too much or it gets overwhelming. Any left overs go in a storage container that I heat up and eat for lunch. I always make a large batch of rice to enjoy later on because it takes a while to cook.
What’s your favorite fall or winter food? Soup? Meat and potatoes?
