TT's Risotto

It seems like every fall-winter I get a few good recipes in my pocket and rotate them over and over until grilling season returns. Two years ago it was Chicken Potpie, Ratatouille, and Eggplant Parmesan. Last year it was Pumpkin Turkey Chili, Turkey Meatloaf, and Soy Ricotta Ravioli with Apples and Walnuts. This year I'm still using some of those, but have at least one new recipe to add - my Mom's Risotto. (I want to say this recipe is loosely based on a recipe from our neighbor in St. Louis - Jean Dabrowski - so thanks to Jean too!!)

I love her recipe because it is very easy. The hardest thing about it is that it requires nearly constant stirring or else it sticks to your pan. Also with a small family, it makes enough for two nights with possibly even enough leftover for someone's lunch. It is filled with lots of good vegetables and is just something nice and warm and filling on a cold winter evening.

TT's Risotto

Ingredients:

2 tablespoons olive oil
1 onion, chopped
1 bunch of asparagus (I cut the stalks in thirds)
8 oz sliced baby bella mushrooms
2 or 3 cups baby spinach
8 oz sun-dried tomatoes
1/2 cup milk
2 cups chicken or vegetable broth
2 cups arborio rice
Parmesan cheese

Directions:

Add 2 tablespoons olive oil and chopped onion to a medium to large size saute pan on medium heat. Cook until onions are browned. Then add your 2 cups of arborio rice, 2 cups of chicken or vegetable broth, and 1/2 cup milk. Cook until mixture begins to thicken. Then stir in your asparagus and mushrooms and cook until tender. (Tip: As the mixture thickens you will need to stir continuously so that rice does not stick to the pan. If mixture becomes too dry, add more milk.) Next add your spinach and sun-dried tomatoes and stir until your vegetables are to your desired texture. Transfer to bowls and add fresh Parmesan cheese on top and enjoy!