I recently came across Michelle Bridges’ recipe for zucchini, green bean and mint risotto. This matched what I had in the fridge, so I decided to give it a try. Risotto is a delicious gluten free vehicle for getting lots of vegetables into you! Unfortunately it can be time consuming and requires the cook’s undivided attention. This can be tricky for those of us with chronic pain or illnesses. I have a short cut that takes less effort and time, but still tastes yummy!

First I cook the arborio rice in vegetable or chicken stock the same way I would cook regular rice, in a 2:1 ratio (two cups stock to one cup rice). Bring the rice and stock to a boil in a covered pot, then turn off the heat and let the rice cook for 15 minutes. The end result is still the creamy texture everyone expects from risotto. It helps to add cheese – this recipe calls for parmesan but I added cheddar instead. It’s fast and tasty!
Meanwhile I sauté the veggies until golden. When finished, I place the veggies on the risotto rice, along with the mint, and voilà!