Vegetable Risotto

This was one of those nights when my husband asks “What’s for dinner” and I say one thing ("chicken and dumplings") and end up with something totally different. A case of creating on the spot, which is fun when there is a good result, as there was tonight.

In a heavy pot or Dutch oven
Sautee in olive oil for a few minutes:
4 cloves garlic, minced
1 onion, chopped

Add and sautee for few minutes:
½ of one chicken breast, diced
2 tsps poultry seasoning (no salt)

Add and sautee 5 minutes or until tender:
½ lb pureed carrots
3 celery stalks chopped

Add:
several cups of water
2 pureed fresh tomatoes
2 tsps low sodium chicken broth powder
1 cup Arborro rice
2 tabs dried oregano
1 tsp dried thyme

Let this simmer until much of the liquid is absorbed into rice and add more as necessary until rice is tender, approx 30 min. Stir often.

Add and simmer for approx 5 minutes :
¼ cup Red cooking wine
2 tabs Red wine vinegar
1 zucchini, unpeeled & chopped
½ lb mushrooms, chopped
½ lb spinach, chopped

Serve garnished with parmesan or other Italian cheeses.

Result: I enjoyed it and thought it was tasty with a nice texture. Husband ate everything on his plate but without comment. 2 year old son ate nearly an adult sized portion and danced in his chair the whole time. I was thrilled I’d managed to get both husband and son to consume 8 different veggies.