It is a long strived for goal in my house to get my boys to eat more veggies! We've always maintained the rule: Eat what is on your plate or there will be no dessert. It worked well for N&N, but then the Lord blessed us with little T who came into the world bucking and will probably leave that way too! :)
So, with 5 very unique tastes, I have come up with a clever rating system (if I do say so myself... and I did). I have decided that, from now on my recipes will include a 5 star rating. One star for each 'unique eater' in my house.
Today, it's creamy Risotto. Now honestly, this can be made with any veggie that you have on hand. I had some mushrooms that were nearing their demise so my risotto has broccoli and mushrooms.
Now, I would love to show you the finished product, but the boys came in and before I could grab my camera, it was all gone. How do they devour food so quickly??? I'd be moaning with indigestion!
This recipe got 4 very large stars!!!
2 cans chicken stock (sodium free)
Arborio Rice (or in my case, what ever rice you have)
(again, this can be what ever you have)
Cheese (what ever your favorite is. I use cream cheese)
Start by making the commitment: I WILL NOT UNDER ANY CIRCUMSTANCE LEAVE THIS STOVE. I WILL NOT HEAR MY CHILD SCREAMING MY NAME MERCILESSLY. I WILL IGNORE THE OVERFLOWING TOILET. I HAVE RISOTTO COOKING AND IT IS MY #1 PRIORITY.
Now, the hard part is over. :)
Begin by bringing your stock to a boil.
In a separate pot, add a touch of oil and saute your vegetables of choice. (at this point it may help to sing the Veggie Tales theme song.) Once the veggies are tender add @ 2 cups of rice and saute for a moment. Then add 1 cup of stock and let simmer until stock has absorbed. Then add another cup of stock. Repeat until rice is done. (if you run out of stock you can substitute with some water. There will still be lots of flavor, just make sure your water comes to a boil before adding to the rice)
Last add in the cheese of your choice. I used the new Philly cooking cream cheese with garlic because it was on sale, but you can literally use any cheese.
DISCLAIMER: There aren't any measurements for this recipe, because I winged it. I just threw together what I had. What makes risotto, risotto is not how much of this or that you use, but the way you cook the rice. Keep it slow and you'll do fine.