Risotto Primavera

Friday, April 4

Risotto Primavera

Rating: 4.5

I love risotto and I love making it fresh at home, but every time I do, I forget how much I don’t love the stirring. Still, it’s worth it. I decided to try the Risotto Primavera recipe in One Dish Vegan this time, and I’m glad I did. It uses zucchini, carrot and bell pepper, so it was the perfect way to use up the bits I had left from the stir-fry. This is why I plan meals in advance – to be sure to use up all the veggies we buy or get in our weekly basket from Vegetable Husband. The recipe also called for shelled edamame, but neither of us is a huge fan of that, so I left it out. I was going to add some frozen peas, but discovered I didn’t have any when I looked in the freezer. At this point, I thought to myself, “Well. I guess we’ll go without,” and a re-written line from U2’s “One” popped into my head and stuck there the rest of the night. “You act like you never had peas, and you want me to go without.” Anyway, songs from the ‘90s reworked with vegetable lyrics aside, I soldiered bravely forward, sans peas. It was fine without , but the next time I make this, there will be peas. I just think they’d add a little something to it. Most of the flavor of this risotto comes from the veggies and it really is quite good. It makes four large servings, so there is plenty left for lunches. We also had a big salad with dinner. Our weekly basket had more fresh lettuce and some arugula in it this week, so there was plenty of green to go around. We’re not huge fans of arugula, but mixed in with the sweeter lettuce blend, with was rather good. I was pressed for time, so the dressing was just olive oil and balsamic vinegar. We also had some bread from Highland Bakery, which I picked up at Sevananda. I love that they carry products from local suppliers.