5 - 6 cups broth - chicken or vegetable.
3 carrots, peeled, cut into thirds and then quartered lengthwise (or about 12 baby carrots, cut lengthwise)
1 bunch of asparagus tips, about 4 inches long
1 - 1 1/2 cups broccoli florets
1 small acorn squash, peeled, seeded and cubed
1 onion, chopped
1 clove garlic, minced (or 1/2 tsp minced jar garlic)
2 teaspoons olive oil
1 1/2 cups arborio rice
3/4 cup dry white wine
1 cup parmesan cheese
1 tsp dried thyme or 1 tablespoon fresh, chopped
Fresh ground pepper
DIRECTIONS for risotto:
*Bring broth to a boil in a saucepan. Add carrots and cook 3 minutes. Add asparagus and broccoli and cook 1 minute more. Remove vegetables and reserve. Bring the broth down to a simmer.
*Heat oil in a wide pan. Add onions, squash and garlic and cook until onions are softened - 3 - 5 minutes.
*Add rice to onion, squash and garlic and stir to coat. Cook 2 - 3 minutes.
*Add wine and stir until mostly absorbed.
*Add broth, a ladle (or 1/2 cup) at a time, stirring between additions and waiting until most of the liquid is absorbed before each new addition of broth. Continue this way until the rice is creamy and cooked through.
*Stir in the parmesan and thyme.
*Add the vegetables back in and stir to heat them through.
*Serve with tofu (recipe follows) and a generous sprinkle of fresh ground black pepper.
*Squeeze the liquid from the tofu, season liberally with salt and pepper, and cut into cubes. (I cut the brick in thirds down the flat way - so you have three thin blocks - then cube those 4 x 6 each)
*Heat oil in another wide pan and fry the tofu over medium heat until brown and crispy. 3 - 5 minutes. Flip the cues and cook on the other side until brown and crispy. Remove from pan, reserve.
*Toss a few on top of your risotto.
*Use leftovers in a salad of spinach, craisins, walnuts and goat cheese for lunch the next day.
NOW. When I have tried to reheat risotto, that creamy goodness becomes a gluey mess. How, then, shall we eat our leftovers? We fry them, of course!
Make a little risotto patty:
Dredge it in flour:
Fry it in olive oil over medium heat until it's golden brown. Flip and do the same on the other side:
Enjoy as a side dish or for lunch.
Or, if you're me, fry an egg and have it for breakfast: