We came up with this recipe in order to use up vegetables in our van fridge. Be sure to have all your veggies trimmed and cut up before making your risotto, so everything comes together at the same time at the end. Preparing risotto takes a little more cooking time than a regular rice or pasta dish (about 30 minutes), but if you’re propane-rich this dish is well worth it.

Serves 2.

Ingredients:

• 1 cup risotto/arborio rice
• Vegetable stock
• 2 Tbs plant butter
•  ½ red onion, sliced
• 1 clove garlic, minced
• 1 cup cauliflower, separated into florets
• 1 cup carrots, sliced
• 1 cup snap peas, julienned
• 1 cup red bell pepper, sliced
• 2 cups spinach
• Juice and zest of two lemons
• Parmesan cheese

Preparation:

Prepare risotto/arborio rice according to package directions, using vegetable stock. Be sure to stir constantly and add hot stock as recommended for the proper creamy consistency. When risotto is close to being done, sauté onions and garlic in plant butter for 2-minutes, then add cauliflower, carrots, lemon juice and zest, and a splash of vegetable stock. Cover and steam for a few minutes until veggies are tender. Then add snap peas and spinach and stir until spinach is wilted. To serve, scoop risotto into bowls and top with veggies and parmesan cheese. Easy and delicious!