First, prepare lots of colorful fresh veggies and then add in some garlic and Italian herbs, I love using basil from our biological plant that sits on our kitchen window.
I start with onions, garlic and carrots in a deep pan with medium-low heat and a few tablespoons of olive oil. Then add the red peppers, courgette and mushrooms (in this case, I ended up skipping the tomatoes). After sauteing the veggies (about 5-8 minutes) add the vegetable broth and 300 grams of risotto (following the box directions). Serve immediately and top with goat cheese (Parmesan also tastes great too).
This cooking tip made the risotto creamy to perfection. (I used a few tablespoons of olive oil instead of butter). Once it's completed, top with more basil and a sprinkle of soft goat cheese.
Try serving a scoop of the veggie risotto with an arugula + tomato + mushroom salad. Add a touch balsamic glaze for tinge of sweet and tangy.
Leftover risotto can be served chilled as a salad, lekker!
I think it would be fun to make a risotto primavera and use fresh spring veggies like asparagus, carrots and peas. Do you have any favorite spring time recipes to share? I'm always curious for new inspirations!