We are huge fans of risotto. Though this version is loaded with green spring vegetables, there is no reason your risotto can’t contain any number of other ingredients. Use this recipe as a basic starting point and then add whatever vegetables you have in your refrigerator, sautéed. Or, omit all the vegetables and just add a handful of herbs and a little lemon zest. If you are not vegetarian, you could also make this recipe with some leeks and a handful of crisp bacon sprinkled on top. With one recipe and a little imagination, you can easily make a month’s worth of simple dinners.
3 cups vegetables stock
2 tablespoons olive oil
1 clove garlic, minced
1 very small yellow onion, diced
1 cup arborio rice
1/2 cup white cooking wine
3/4 teaspoon marjoram
1/2 teaspoon salt
1 10-ounce package frozen spinach, thawed and squeezed of excess moisture
1 cup frozen peas, thawed
1 tablespoon soy-and dairy-free margarine
In a large skillet brown the turkey over medium-high heat, breaking it up as you cook it. When the turkey is crumbled and cooked through, drain off the excess fat and remove it to a platter. Cover loosely with foil to keep warm; set aside.
Meanwhile, in a large sauté pan, heat the oil over medium-high heat. When the oil is hot, add the garlic and onions and cook until they are soft and translucent, about 5 to 7 minutes.
From The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon; Photographs by Susan Byrnes (Lyons Press).