I’ve been making this risotto every couple of weeks since I cam across this recipe (similar one found here). Every time I make it, I choose a different vegetable. First it was yellow squash {place in boiling water for about 7 minutes until soft, then stir into the risotto, after cooked}, then with frozen peas {due to the risotto being so hot, no need to previously cook. right out of the freezer is fine}, then with spinach {add fresh and uncooked} and mushrooms, as seen below.
First I took 5 garlic cloves and diced them {add more or less, depending on your garlic desire} and placed on low heat in a pan with olive oil. Before the garlic is browned, add the diced mushrooms, stirring constantly for about 8 minutes, or until they look yummy to you. Stir into the risotto (salad, taco, etc.) and enjoy!
photos blogger’s own
Paislea Elyse says
oh my gosh! this looks so amazing!!!
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Morgan says
YUM!
Mal says
Yum! I love risotto
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Couture Carrie says
So yummy, darling!
Risotto is tough to master!
xoxox,
CC
t says
Looks good!
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mapleandvine says
have you ever tried pumpkin risotto? yummmy!
LindsB says
omg its lunch time and i want to reach through the computer and eat that right now- it looks amazing!
Gloria says
I absolutely love risotto – it's the perfect way to warm up your belly when the weather turns cool 🙂
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