Esta es una exhibición prevé de cómo se va ver la receta de 'EASY Gluten Free Veggie Risotto' imprimido.

Receta EASY Gluten Free Veggie Risotto
by Marlow

During the summer, Parrish and I would often plan a few suppers during the week with an easy fix: Big Salad.

I love Big Salads because you can modify the ingredients to the veggies you have on hand, which helps make sure that fresh produce doesn’t go to waste. I also love how quick a Big Salad can come together. Less than 30 minutes for supper on the table is ideal for me during the week!

However, I’m realizing that a Big Salad is really only appetizing during the summer. I got home from work last night and read ‘Big Salad’ on the menu, and my stomach did not swoon. It was such a chilly day yesterday, and the last thing I wanted was a cold salad.

So I improvised, and created what will definitely be the ‘Big Salad’ of the Winter:

Gluten Free Veggie Risotto

Much like a salad, I started with a base. But instead of salad, I used risotto. To make this recipe come together quickly, I used Lundberg Risotto.

Lundberg Risotto is Gluten Free and effortless. In fact, I always keep a box in the pantry as an easy standby. I get it at my local Harris Teeter, so it’s always easy to pick up a box.

While the risotto was cooking away on the stove, I heated my cast-iron skillet with 1/2 tbsp. olive oil. Once heated, I added in 1 cup Grape Tomatoes sliced in half and let those cook for about 5 minutes. Once the tomatoes were softened and beginning to brown, I added in 1 cup chopped steamed broccoli. I let that cook a bit with the tomato, and ended up adding another tbsp. of olive oil to help the flavors meld. Once the broccoli began to brown, I turned the burner off and then added in 3 cloves of garlic minced.

Once the risotto is nearly finished, meaning I taste the rice and it’s cooked through but there is still a bit of liquid, I added the veggies to the pot. Stir well and let the risotto continue to cook for about 5 minutes.

Last night, I also added in 2 cooked Perdue Gluten Free Chicken Tenders chopped at the end for some protein. You could easily add in grilled chicken or fish if that’s what you have on hand.

I did end up serving a salad on the side, and even though it was cold, having a smaller portion was appetizing. The risotto was delicious! I love how easy it was to make, and it was warm and comforting,

and packed with veggies for nutrition and fiber! Sort of like a Super Grownup Mac & Cheese.

You will definitely see variations of this dish throughout the winter season. I could see using mushroom, or asparagus, fresh shallots, or roasted squash. The possibilities are endless! Happy Thursday!