My cupboards were a bit bare tonight, but to ward off the temptation to order a pizza, I harvested some parsley from the backyard raised bed, pulled a can of chicken broth and a can of artichoke hearts from the cupboard, and made a parsley risotto. This risotto isn’t fancy, but it’s a nice homemade meal.
- Saute 2 cloves of garlic and 1 shallot in ~1 Tbsp of olive oil over medium heat.
- Add 1 C Arborio rice and stir to coat the rice. (If you have a bottle of white wine open, add ~1/2 C and let the rice absorb the wine before adding the broth.)
- Add ~1 C of chicken broth at a time, stirring occasionally. When the broth is almost completely absorbed, add another ~1 C. Taste the rice after you’ve added the entire can of broth; if the rice still has too much bite, add ~1 C of water at a time until rice is just tender.
- Stir in 1 C chopped, fresh parsley. Drain and rinse artichoke hearts; add to pan and stir to combine with risotto.
- Grate fresh parmesan cheese over the risotto before serving.