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.
The Very Best Brownies.
Raw Kale Salad with Creamy Tahini Dressing
Black Bean Enchiladas with Roasted Red Pepper Sauce
Spicy Molasses Cookies