Perhaps you recall the very delicious kale and mushroom risotto I shared with you a few months ago, which you can take from idea to table in 30 minutes? I knew that would get your attention.
I use this basic risotto recipe very regularly. It’s an easy weeknight dinner that can incorporate all kinds of vegetables: I like it with broccoli or carrots, radish greens or beet tops, peas or finely sliced green beans. The kids like it, and I can reheat the leftovers for lunch the next day. Win, win, win.
Because I make this often, I always have on hand a jar of the vegan “parmesan” that I like to sprinkle on top. It’s also handy when I make pasta dishes, such as this curried butternut squash pasta or this zucchini pasta with almonds.
If you have dairy troubles, or you’re simply curious about plant-based options, this vegan parmesan recipe is a life-changing formula I initially got from Dana’s blog. I’ve changed the proportions a little bit to suit my taste, but it is essentially the same.