Risotto

I love eating risotto, but making it is kind of a pain. It involves a lot of patience, because of the enormous amount of stirring and waiting involved. However, seeing the happy expressions of my friends after they taste the risotto makes it all worth it.

This risotto is vegetarian, gluten-free, healthy, and more importantly, tastes delicious! My friends call it “fiesta risotto” because it’s so colorful. I have made non-vegetarian versions in the past, with chicken broth instead of vegetable broth, and other mix-ins such as spicy chicken sausage or garlic shrimp. In the end, it’s a pretty versatile dish so you can add whatever you want to it and it’ll still turn out amazing!

Ingredients:
6 cups vegetable broth
1 tbsp olive oil
2 tbsp butter or margarine
½ chopped onion
1 garlic clove
1 tbsp garlic powder
½ tsp salt
½ tbsp ground black pepper
1 tbsp dried parsley
1 bay leaf
1 cup arborio rice
2 cups broccoli florets
1 cup shredded carrots
1 cup chopped chives

Directions:
1. Heat the oil in a pan on medium heat. Add the garlic clove and onion, and cook until soft.
2. Add the rice. When it has toasted to the point of appearing translucent, add salt, pepper, garlic powder, and ½ cup of broth. Let it bubble, and then stir until reduced.
2. You will repeat this process of adding broth and stirring until you are down to your last 2 cups (takes about 20-25 minutes).
3. Add the broccoli, carrots, chives, and bay leaf. Keep adding broth, and stirring as usual, until the rice has soaked up the liquid and the veggies are cooked.
4. Remove from heat. Add parsley and melted butter/margarine. Stir thoroughly. Serve.