Italian Vegetable Risotto

While Dave and Caleb are in the States awaiting next week's tests, Claire and I are here trying to make good summer memories together. That includes lots of different things, but for sure, it includes trying new recipes!

A few days ago we made some really tasty, and easy to make, risotto - one of my favorite dishes.

Served with mango as a side, this recipe was vegetarian, but you could add some cooked chicken to give it some protein. But seriously, it was one of those "to die for" tastes when it was done. I'm already thinking about when I can make it again!

As I set out the dishes so Claire could take photos, who should show up but Kaylee. "Can I try some too?" Ha ha! Why not?!

Yes, even she loves it!

Italian Vegetable Risotto (adapted from here)

3 cups vegetable stock (I used 1 Maggi vegetable bouillon cube)
2 cups cold water
2 TB olive oil
1 small onion, finely chopped
2 garlic cloves
6 mushrooms, sliced
1 tomato, chopped
2 cups arborio rice (it's key to use this rice as it gets creamy as it cooks and "makes" the dish)
1/3 cup fresh lemon juice
1/4 cup finely grated Parmesan cheese

1. Place stock and 2 cups cold water in a saucepan over high heat. Bring to a boil. Reduce heat to low, simmer until needed.
2. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic, cook for 2-3 minutes until soft. Add mushrooms and tomato, cook additional 2-3 minutes until mushrooms are soft. Add rice. Cook, stirring for one minute. Add lemon juice. Bring to a boil.
3. Reduce heat to low. Add 1 ladle of stock mixture to rice. Cook, stirring with a wooden spoon, until liquid has absorbed. Repeat with one ladle at a time, cooking until liquid is absorbed before adding next ladle. Cook until all liquid is absorbed and rice is soft and ready to eat. (approx. 20 minutes)
4. Garnish with Parmesan when serving.

Serves 4