Have you ever made risotto? Something that you may remember from the occasion is that you were standing at the stove, constantly stirring, and daydreaming of a savory, creamy rice that could just make itself.
This recipe will make that dream come true. Never have I encountered a recipe so easy, so cheap, and so delicious. It is the basic recipe of my Butternut Squash Risotto. In the past, I have added fresh basil, diced tomatoes, and other delicious items.
The important thing to remember is that uncooked vegetables will absorb the broth; simply cover with foil and add more water when you stir if the risotto seems to be drying out.
I paired this side with a salad and breaded seitan.
- 4 cups of water + 2 bouillon cubes
- 1 1/2 cups arborrio rice
- 1 tsp dried basil
- 1/4 tsp pepper
- 3-4 cloves of crushed garlic
- 1 cup of water
- Preheat oven to 350 F. Prepare the broth on the stove (boil water, drop in cubes, allow to dissolve).
- In a casserole dish, pour in broth with your favorite spices, garlic, and rice. Stir.
- Bake risotto for 45 minutes. Check the risotto every fifteen minutes and stir. In the final 15 minutes, add 1 cup of water, stir, and bake for 15 minutes longer. The rice should be tender, and it should be creamy but still have its own rice consistency.