I whipped this up with random ingredients we had in our fridge. A tutorial on resourceful cooking/for those days that you’re too lazy to walk across the street to the grocery store.
Lazy Steph’s Risotto
2 cups cooked brown rice
1/3 cup vegetable soup (leftover from two nights ago), diluted with 3 cups water
1 cup white wine (red works too, if you’re staying true to the name of the dish, you’ll have to go with whatever you have)
1 tablespoon olive oil
1/3 cup pesto
1 roasted eggplant, or 1 cup roasted, steamed, sauteed vegetable/s
1/2 cup frozen peas
1. combine rice, soup, water, and olive oil. simmer until liquid is mostly absorbed. add 1 cup water, 2 tsp salt, and let reduce
2. rice should thicken. add wine, stirring often, and let simmer– about 20 minutes adding water when it gets too low. add pesto, stir, add 1 cup water and simmer
3. stir in vegetables. depending on consistency add more water. but, if you like the texture here, add a handful of parmesan or goats cheese if you please. I didn’t; it was already in the pesto. stir quickly, just until cheese melts.