Vegetable Risotto

Risotto is totally easy to make and good for a fast meal on the boat.  Sometimes I’ll make a big batch of it for offshore passages, put it in meal size containers, and heat it up when we’re ready to eat.  I make risotto a variety of ways depending on what sort of vegetables are available.  This week at the market I got some local broccoli and cauliflower (a surprise!) and spinach.  Here’s how it went down…


What you’ll need:
-1 ½ veg. bouillon cubes or 3 cups premade veg. bouillon
-1 cup Risotto
-1/2 onion (optional) chopped
-2 cloves garlic (optional) diced
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1 cup loosely packed spinach
-3/4 cup broccoli
-3/4 cup cauliflower

What’s Next:
-Combine 3 cups boiling water with the bouillon cubes and set aside
-In a pot with a splash of olive oil sauté the garlic and onion for a few minutes on medium heat
-Stir in the spices
-Add the risotto and stir to combine, let toast for a minute or two
-Slowly begin stirring in the veg. bouillon, and bring to slow boil, when the liquid evaporates stir in more
-In a food processer, puree the broccoli, spinach, and cauliflower and set aside
-Once you’ve added all the bouillon but before it has completely evaporated, stir in the vegetable mixture to incorporate and let simmer for a few minutes-adding water if the mixture gets dry
-Serve hot

*Feeds 3 Martys as a main course, or 5-6 as a side*

---