Friday night I stopped by Wegmans to get fish for dinner. I checked out the case then called the hubby to see what he was in the mood for and he told me he had eaten a really late lunch and wasn’t all that hungry for dinner. This was fantastic news for me, since I HATE fish but eat it because it is good for me!
My original plan was to have Salmon with an Asparagus Risotto but once he said no to the fish, I decided to bump up the vegetables and make a Vegetable Risotto for dinner.
I sautéed the vegetables first. My vegetables were: Julienne Carrots, Yellow Squash, and Zucchini, Diced Shallot, asparagus, and Peas. I added all of the vegetables to the pot, with the exception of the peas, with a bit of olive oil and cooked them until the shallot was translucent. I measured out the rice and added it to my pot. Once the rice was coated with oil, I deglazed the pan with a little bit of white wine.
Once the wine cooked out, I started adding vegetable stock, one cup at a time, until it was all absorbed, the rice was tender and the sauce had thickened.
I tossed in some grated parmesan cheese and half a bag of peas. After the peas had heated through, I plated it and served it with crusty french bread and called it dinner.
It really was fantastic. Lent is the only time I can serve meatless meals to the hubby without him grumbling. Usually we have fish, but this week it was vegetarian all the way, baby!
If you omit the cheese, you have a lovely vegan dish that you can make at Easter if you have any vegan/vegetarian guests.