Kitchen Sink Risotto

My favorite meals are the ones that come easily, with minimal ingredients that use up what I have on hand. Usually this accomplishes a few things for me; it saves money, it limits food waste, and it forces me to come up with something simply delicious and creative. The other week while I was home I made this spring vegetable risotto with a bunch of vegetables we had in the fridge. This recipe is super adaptable and most vegetables would work in it, so swap in your favorites and let me know your favorite vegetable combinations!

For my kitchen sink risotto I used onions, shiitake mushrooms, heirloom carrots, garlic, frozen peas, baby spinach, and I topped it with parmesan cheese and basil. To start, I sautéed the onions in olive oil until they were translucent and then added in the mushrooms and carrots. I cooked this for about 15 minutes, and then added in the garlic and some seasonings like salt, pepper, chili flakes, nutritional yeast for some extra flavor and vitamin B. I deglazed the pan with white wine, and when the wine was cooked off I added 1 cup of arborio rice (this served 3 people). I stirred the rice with a ladle of homemade chicken stock (any stock will work here but homemade is always extra special), and continued that process each time the stock got absorbed into the rice. Repeat this until the rice is completely cooked, which took me about 20 minutes. When the rice was almost all cooked, I added a dash more stock and wine, and cooked that on a low temperature. Right at the end I added the peas and spinach, and you should definitely wait to do this at the end so these veggies don’t get overcooked. Serve it into bowls and top with grated parmesan, ribbons of basil, and a drizzle of good olive oil. This recipe is incredibly versatile and so delicious. My parents said it was the best risotto I had ever made and one of the best they’ve eaten!!! Let me know if you guys try this and love it.

with love ♥️,

Sydney