Thursday, October 21, 2010

Fresh Vegetable Risotto

I find that often I need a healthy easy dinner that only take a few minutes to get on the table. This is one that my family really loves. I tend to use whatever vegetable I have on hand either fresh, frozen, or freeze dried. My kids especially love adding Parmesan cheese at the table.

Fresh Vegetable Risotto Serves 4 large portions
1 Tbsp Olive oil
1 onion chopped (1 T freeze dried rehydrate in 1 1/2 T water)
2 cloves garlic, minced
1 cup rice (brown)
3 cup water
1 tsp instant chicken bouillon
2 cup broccoli flowerets (or 2 cups freeze dried rehydrate in 2 cups water)
1 c. chopped tomato (Roma is best)
1 medium shredded carrot (2 T freeze dry carrot rehydrate in 1/4 cup water)
¾ cup shredded cheese
3 Tbsp grated Parmesan cheese
1 tbsp basil or parsley

In large saucepan cook the onion and garlic in oil until tender. Add water and bouillon and stir to dissolve. Add rice and cook covered for 15 minutes. Stir in tomato and carrot and cook about 5 min more. Stir in cheese and basil. Serve immediately.

*when using dry veg you can rehydrate all of them in one bowl just make sure to have plenty of water. I always rehydrate in hot water as it is faster. Carrots take the longest to rehydrate about 10 minutes.