[Recipe] Veggie Risotto

[Guest guest]

This came from the 30-Minute Vegetarian Recipe book, but I've taken

some liberties:

 

1/2 onion

1/2 garlic clove (ha!)

1 small zucchini

1/2 cup gren beans

1/2 eggplant

1 canned pimiento drained

1 tomato

1 1/4 vegetable stock

2 tablespoons olive oil

3/4 cup arborio rice

2 teaspoons paprika

Salt and Pepper to taste

Chopped fresh parsley

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says feeds 2, but I think it feeds 3 maybe 4

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Chop onion, garlic, zucchini. Cut greenbeans short, cube eggplant.

Chop pimiento and tomato.

 

Bring stock to boil and keep heated.

 

Meanwhile heat oil in pan until slightly smoking. Sautee onion and

garlic until soft but not brown. Stir in zucchini, beans, eggplant

and pimiento for 5 minutes.

 

Stir in tomatoe, rice, and paprika. Heat for 1 minute. Add stock

and salt/pepper. Bring to a boil, stirring occasionally.

 

Lower heat, cover, and simmer for 15 - 20 minutes.

 

Garnish with parsley

 

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My liberties:

I found this recipe slightly bland at first (although, I'm a HOT

salsa kind of gal). Here's what I do to punch it up.

 

Instead of straight olive oil, I use 1 Tsp olive oil and 1 Tsp Hot

Pepper Infused Olive Oil

 

In addition to pimiento, I add red, green, and yellow peppers, diced

finely. I add them just after the onion/garlic.

 

I add sliced mushrooms, because I LOVE mushrooms

 

In addition to paprika, I throw in some cumin, oregano, and sage.

(Sorry, I never measure...)

 

These additions make for a wonderful, spicy aftertaste and a

heartier feel in your stomach.

 

If you prefer mild, go for the recipe as is.