Easy Pantry Risotto

Risotto is one of our favorite ways to use up small bits of cheese and bits of veggies. Whatever you have on hand, turning it into risotto makes it delicious.

Ingredients:

• 1 cup arborio rice
• 4 cups broth (chicken, veggie, or whatever you have)
• 1 small onion, diced
• 5 Tbsp butter
• ½ cup white wine (or use extra broth)
• 1 cup cooked or raw veggies (mushrooms, peas, roasted squash, roasted beets, spinach, etc.)
• ½ cup grated cheese (Parmesan, cheddar, goat cheese—whatever’s left in the fridge!)
• 1 cup cooked protein (chicken, shrimp, sausage—optional)
• Salt and pepper to taste

Instructions:

1. Heat broth in a small pot and keep warm.
2. In a large pan, melt 4 Tablespoons butter over medium heat. Add onion and cook until soft.
3. Stir in rice and toast for 1-2 minutes until the rice starts to turn translucent.
4. Pour in wine (or ½ cup broth) and stir until absorbed.
5. Add warm broth ½ cup at a time, stirring until absorbed before adding more. Continue until all the broth is absorbed. This can take a while so be patient!
6. Stir in veggies and cooked protein.
7. Once rice is tender and creamy, remove from heat and add the remaining 1 Tablespoon of butter and the cheese. Stir until the cheese melts into the rice.
8. Serve warm with a little extra cheese on top.

What's your favorite flavor of risotto? Let us know in the comments!