quick and easy meals for 1 or 2

Risotto Primavera

Remember we made pasta primavera? This is just about the same but with rice,,of course. This recipe will serve 5 or 6. The leftovers from this keep great in zip locks in the freezer for a no brainer some other day.

¼ cup chopped onion
1 big garlic clove ( or 2 small ones)chopped fine
2 cups of rice
about a half cup of white wine you could use red wine here. I’ve done it when I only had red on hand and it worked out pretty good. Different look, different taste and good.
about 6 cups of chicken broth heated up in a separate pot. You can make this from powder or bullion cubes or you can buy it in those box thingies already to go. Try for the low sodium kind.
1 large carrot skinned and sliced thin or about 6 baby carrots sliced
1 small zucchini skinned and diced
and whatever other kind of veggies you want in your primavera. I’ve done it with peas or lima beans or string beans

Heat up about 3 tbsp. of butter and a quick swirl of olive oil in a heavy sauce pan.
Add the carrots and sauté until they start to get a little soft Add the onions and garlic and cook for about 1 1/2 minutes. Add the rice and stir until the rice is coated. Add the wine and cook while stirring pretty constantly until the wine is absorbed. Start adding the hot broth about a half or ¾ cup at a time. As the broth gets absorbed add more stirring all the time. After about 10minutes of the adding the broth process, add the veggies and cook ‘til the rice is soft but not mushy. Add 2 tbsp. of butter, ½ cup parmesan cheese and a big pinch of dried parsley. Mix it up for about 20-30 seconds and

SERVE IT UP!! We’ve had this with a barbeque chicken from the store, some good bread and the rest of the wine!!