An Underappreciated Easy Weeknight Meal

Easy Weeknight Risotto

The recipe title is a bit of an oxymoron as a true risotto is the conclusion of many hours of slow-stirring arborio rice with delicate combinations of cheese and broth. For an easy weeknight dish that is still rich and satisfying, try a quicker-cooking rice and our simpler prep method.

What I love about Risotto as an easy weeknight dish, is that like so many of my favorites, it is flexible! If you follow the 70 Meals, One Trip to the Store shopping plan, (or even have a basic stocked pantry) you have the rice, broth and Parmesan cheese on hand. The remaining ingredients can be made up of “whatever you are in the mood for” or “what you have in the refrigerator today”.

Another thing that is great about a simple risotto is that you can cook for one, or 6 with the same amount of effort.

Here’s the recipe…

• 1 tablespoon olive oil
• 2 cups uncooked rice
• 4 cups chicken broth
• 2 teaspoons minced garlic
• 1 small onion, chopped
• 1 teaspoon fresh ground pepper
• 2/3 cup Parmesan cheese

Directions

1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Saute the onions and garlic for one minute. Add the rice, and stir until the rice is coated in oil and has started to brown.
2. Add the broth one cup at a time, pausing between cups, and stirring often.
3. Reduce heat and continue stirring until desired consistency is achieved.
4. Add additional ingredients as desired*. Add the Parmesan cheese and pepper. Stir to blend, and serve.

*Additional ingredients to risotto can include cooked chicken, Italian sausage or shrimp, and almost any kind of vegetable already cooked or steamed. Some of the most popular variations include mushrooms, spinach, squash and pumpkin (sauteed first in butter), tomatoes or asparagus.