Salt, pepper and spices to taste
Vegetables! For the butternut squash risotto, I chopped up half a white onion, a shallot and a medium sized, roasted butternut squash.
3/4 cup grated Parmesan cheese (feel free to use more or less cheese or a different type of cheese)
3 1/2 cups or 2 (14 ounce) cans of vegetable broth
1 1/2 cups uncooked whole wheat orzo pasta
4 tablespoons (1/2 stick) unsalted butter (I've gotten away with a tablespoon or two less)
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing
Curried Red Lentil Soup with Dried Cherries and Cilantro
Asian Raw Kale Salad with Red Pepper Dressing