Wednesday, June 9, 2010


I made the best risotto! Beth and I chopped up heaps of vegies, fried them lightly in olive oil, added arborio rice, chucked in oven and created a delicious meal! Yum. Here's the recipe:


2 zucchinis
2 leeks
3 cloves garlic
bacon bits
arborio rice (4 cups)
chicken stock (home made is best)
olive oil


Lightly saute olive oil, garlics, leeks zucchinis carrots and bacon. Add 4 cups arborio rice. Put in oven dish. Pour on enough hot stock to cover everything. Cover the dish with lid or tin foil and chuck in hot oven for about 45 minutes. Take out and eat! Yum!

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