Cooking Together…Risotto Primavera

This week I made Risotto Primavera from The Pioneer Woman. This one definitely takes a little time in the kitchen, but I thought it was delicious! This is a great one if you have a bunch of veggies you’re needing to use up. Here’s the recipe if you want to print it out and try it:

The cooked vegetables.

Thoughts on This Week’s Recipe:

Ease of preparation:
This one took a little time…if you’ve made risotto before, you know it’s a 30-45 minute process of slowly adding more broth and letting it cook a little at a time, so this isn’t a quick recipe and you need to be there to stir the risotto so it doesn’t stick to the bottom of the pot. For this recipe, there’s also lots of chopping involved to get the vegetables ready.

Overall opinion:
I thought this risotto was great! I especially loved the goat cheese…anything with goat cheese is usually a winner in my book.

Would you make it again?
I would definitely make this again, but it probably will be an occasional dish…great for nights when I have a little extra time I can spend in the kitchen.

Did you omit or add anything?
I pretty much used the same ingredients the recipe listed, except I didn’t have any dill for garnish. I also had fresh peas, so I used those instead of frozen…yum!

Would you change anything next time?
I think the thing that’s great about this recipe, is you can really use whatever vegetables you have on hand, so it’s really adaptable.

Next Week’s Recipe:

Next up is Orzo + Broccoli Pesto Salad from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson of 101 Cookbooks. Print it out and try it with me, and then let me know what you think!

 

Linked to Melt in Your Mouth Monday and Good(Cheap)Eats.

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