I think these foods named after the seasons are a bit tacky, but that’s what occurred to me!
Another recipe from the series “this is what we have for today” or if you prefer “this is what was in the fridge“! With the busy car, construction, etc., there isn’t enough time to eat properly, so pasta, risotto, quick things can still be done in the kitchen.
My husband didn’t like risotto, but he hadn’t actually eaten MY risotto (metiiiida neimo!). The story was as follows: he said he didn’t like “rice porridge” and I wasn’t excited to make it, but contrary to the “boss’s” taste, I made it and he loved it! There have been several here since this one.
Very simple: I boiled about 3 cups of water with 2 tablets of vegetable broth. I sautéed onion, garlic, pepperoni, chopped raw zucchini and skinless and seedless tomato cubes. I added the rice. I added a spoonful of pesto, freshly ground pepper and the vegetable broth.
The principle of risotto: Add a ladle of broth to the mixture and stir until the broth is almost dry, then repeat this operation as many times as necessary until the rice is cooked and remains creamy. At this point you add a spoonful of butter and grated parmesan, which I didn’t think was necessary because the flavor was already very strong.
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