Lately, we've received a plethora of cookbooks from my mom, since she knows Ed likes to cook - and he's a really, really hard person to by presents for. I've already warned him that every box from my mom will prob include a cookbook for him - not that we're complaining ;)
Anyway - Ed cracked open the Vegetarian Bible (Fresh From the Garden) and made the delicious risotto pictured above. Unlike some risottos, it wasn't too "gummy" and suprisingly it wasn't cheesy in a way that makes you want to loosen your pants and run 3 miles after eating it (the parmesan is an accent rather than the main show).
So - if you're not scared of chopping and you want a healthy (there's tons of veggies in this), delicious risotto - check this recipe out.
4c vegetable or chicken stock
2 tbsp oilive oil
1c risotto rice
2 garlic cloves (crushed)
1 onion (chopped)
2 celery stalks (chopped)
1 red or green bell pepper
8 oz mushrooms (thinly sliced)
1 tbsp fresh oregano (or 1tsp dried)
1/4 cup sundried tomatoes (packed in olive oil, drained and chopped)
1/2 c finely grated parmesan
salt and pepper
garnish if desired (parsley or bay leaves)
1) In a saucepan, bring stock to a boil - then reduce heat and keep at a simmer.
2) In another saucepan or deep skillet, heat the oil - add the dry rice - and stir constantly for 2 to 3 minutes.
3) Add garlic, onion, celery, and bell pepper to the rice in the skillet - stir frequently for 5 minutes. Add the mushrooms and cook for 3-4 minutes. Stir in the oregano.
4) Gradually add the hot stock (ladleful at a time) to the rice mixture, stirring constantly. Increase heat to medium - Cook for 15 minutes, add sun-dried tomatoes, and then cook 5 more min. until all the liquid is absorbed.
5) Remove from heat and stir in half the parm. Remaining cheese can be used to garnish.
Mmmm....leftovers taste even better when you eat them for lunch at work the next day!