- 1 C. Arborio rice (important to use this kind), unrinsed, unwashed
- 2.5 C. vegetable broth
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 2-3 C. any vegetable you like
You need two pots for this dish, and one should be a deep non-stick pot.
First, heat the broth until hot (not boiling, but steaming).
In the non-stick pot, heat the olive oil over medium heat.
Saute the garlic and onion in the olive oil until translucent.
Add the rice, and cook, stirring frequently, until rice is well-coated, and translucent (about 2 minutes).
Add 1/2 c. of hot broth to rice, and stir until broth is absorbed.
At this point, add the vegetable of choice (I’ll usually use a head of chard, or broccoli, or a can of white beans, red bell pepper, and zucchini).
Continue adding broth in 1/2 c. increments, stirring until it is absorbed between each addition.
Once all broth is absorbed, risotto is done.
About 30-40 minutes total preparation time.