9.08.2011

risotto

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

8 comments:

  1. Yum! I love risotto

    http://chicgeekery.blogspot.com/

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  2. So yummy, darling!
    Risotto is tough to master!

    xoxox,
    CC

    ReplyDelete
  3. Looks good!

    http://initialed.blogspot.com

    ReplyDelete
  4. have you ever tried pumpkin risotto? yummmy!

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  5. omg its lunch time and i want to reach through the computer and eat that right now- it looks amazing!

    ReplyDelete
  6. I absolutely love risotto - it's the perfect way to warm up your belly when the weather turns cool :-)

    ReplyDelete

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