This recipe debunks the myth that risotto is a difficult, decadent dish. It's surprisingly easy, healthy (especially with added veggies), and satisfying. Fuel your body with good carbs and enjoy this versatile, complete meal that's vegan-friendly.
Heat up 6 cups of veggie or chicken broth (veggie for vegan) in a saucepan over medium heat. Chop up your favorite veggies: I love adding broccoli, cauliflower and asparagus! Place them to the side. In another saucepan, melt 2 tablespoons of ghee or olive oil over medium heat. Add half a diced white onion and 3 garlic cloves minced and cook for about 5 minutes or until fragrant. Add in 1 1/2 cups of Arborio rice and stir until it’s coated with oil/butter and the edges of the rice become translucent (2-3 minutes). Don’t let it turn brown! Season with salt and pepper. Start adding the warm broth 1/2 cup at a time, stirring regularly. Don’t add more broth until the liquid is almost completely absorbed. After about 10 minutes, add your veggies! Keep adding broth until the rice is cooked - it should be slightly al dente! It should take about 20 minutes total and you might not use all of the broth! I topped with freshly cracked lemon pepper.
