When you’re faced with a refrigerator full of a seemingly random assortment of groceries, how do you whip up a meal?
Twice a month, Amelia and Apple Corps Member, Amanda are showing food bank clients just that! Using ingredients from each week’s selection, plus a few basic ingredients, we cook a recipe right in the community center kitchen to share. Learning how to use ingredients at the food bank will help clients get the most use out of the items they receive, instead of possibly throwing away a foreign ingredient.
So far, our flexible, throw-it-all-in recipes have included: a vegetable stir-fry and a risotto.
An Italian dish, the risotto just required rice, cheese, and herbs, besides the vegetables. You probably have those things in your pantry! Although risotto is traditionally served as a side or appetizer, you can make it a complete meal by adding beans or any variety of meat/seafood to the recipe below.
Risotto with Fresh Vegetables
1 cup Mushrooms, sliced
½ cup Onions, chopped
3 cloves Garlic, minced
1 T. Olive or vegetable oil
1 cup Arborio (short grained) rice
2 cans (15 oz. each) chicken broth
2 cups vegetables of choice (broccoli, peas, etc.)
3 T. Fresh basil, chopped (2 tsp. dried), or herb of choice
2 T. Fresh oregano leaves, chopped (1 tsp. dried), or herb of choice
1/4 t. Salt
1/4 t. Pepper
1/2 cup Parmesan cheese, grated
- Heat broth to boiling in medium saucepan; reduce heat to low to keep broth hot.
- In large saucepan, saute mushrooms, onions and garlic in oil until crisp-tender, about 5 minutes. Stir in rice; cook 2 to 3 minutes.
- Stir 1/2 cup broth into rice mixture; cook over medium heat, stirring constantly, until broth is absorbed. Continue adding hot broth 1/2 cup at a time, cooking and stirring constantly until broth is absorbed, rice is just tender and mixture is very creamy.
- Stir in vegetables, herbs, salt and pepper. Cook until hot through, 3 to 5 minutes.
- Stir in cheese and serve.
Makes 8 (3/4 cup) servings. – Emily